Must need to work on Weekends and Public holidays
Must have good proficiency in English, Tamil and Hindi
Daily operations of the kitchen including production, preparation & presentation.
Ensure all items of highest quality at all times.
Efficient management of food costs & wastage.
Maximizing the overall food & beverage department profit.
Quality levels of production including cleanliness, sanitation & hygiene.
Creative menu planning on a timely basis
In-charge of the kitchen
Monitor kitchen flow
Procurement & purchasing
Staffing & timetable
Daily operations of the kitchen including production, preparation & presentation.
Ensure all items of highest quality at all times.
Efficient management of food costs & wastage.
Maximizing the overall food & beverage department profit.
Quality levels of production including cleanliness, sanitation & hygiene
Creative menu planning on a timely basis
- Must need to know how to cook the following items
Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta
Fish Molee. Famous in South India
Kerala Karimeen Fry.
Aila Curry.
Prawns Kuzhambu.
Kheema with Coconut Curry
Chicken Roast.
Payyoli Chicken Fry.
Chettinadu Chicken
Crab (Small and Big Size)
Mutton Biriyani
Chicken Biriyani
Egg Biriyani
Prawn Biriyani
hettinad Dry Pepper Chicken,
Chettinad Kozhi Kuzhambu,
Spicy Chettinad Fish Fry Recipe
Chettinad Mutton Chops Kuzhambu Recipe
Chettinad Nandu Varuval Recipe
Thalapakkati Style Chicken Biryani
Mutton Chukka Varuval
Chicken Ghee Roast
Chettinad Chicken Kuzhambu
Small Variety Fish Fry
Boondhi Raita
Boiled Egg
Fruit Custard
Weigh, measure, mix and prep ingredients according to recipes.
Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
Check food and ingredients for freshness.
Arrange and garnish dishes.
Work well under pressure and within the time limit.
Ensure that kitchen area, equipment and utensils are cleaned.
Help lead and inspire our kitchen staff with the restaurant manager.