Key Responsibility Areas
Preparation of food items
Maintaining cleanliness and hygiene in the kitchen
Maintaining proper use of tools and equipment
Participate in stock take / rotation and partial stock management
Supervising Chef de Parties, Commis Chefs and Trainee Chefs; deputize Branch Chef in his absence
Knowledge, Skills and Abilities Required
O- Level education
3 years’ experience in a professional kitchen
Ability to lift heavy weights – up to 20kgs
Capacity to stand for extended periods of time
Have very good culinary skills
Have sufficient product knowledge; Indian and tandoor cooking experience a plus
Flexible and adaptable, and able to work under pressure
Commitment to quality production and general excellence
Should be a team player
Should have passion and be self-driven
Should be able to handle customer criticism and with positive attitude
Desirable
Be computer literate
Have a certificate in food and beverage production
Have a certificate in food safety training
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