Works under the supervision of the company director & restaurant manager.
- Cook both South Indian and North Indian food
- Superwise over all kitchen and any adhoc jobs as per Head Chef.
- Performs inventory and supply ordering duties, as well as assists in kitchen preparation so that the Head chef can more easily cook meals.
- Preparation duties include mixing, chopping, grinding batter and basic cooking skills like tossing, frying, steaming.
- Clean and or insure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself.
- Purchase, verify quality and quantity of food and kitchen supplies required for daily activities and various functions.
- Estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests.
- Plan, budget, provision and maintain inventory.
- Understands Indian Vegetarian cooking and ingredients. At least little bit like Dosai, Idli, Vadai, Briyani, Naan, curry, should be able to cook prata and dough
- Should be willing to work in a fast paced environment especially when the business demands are high.
- MUST be a team player and be willing to help out where ever necessary in the kitchen sometimes when other members are unwell or not able to come
- Will also be responsible for keeping all the live cooking areas clean and tidy
- Hot Environment.