North Indian Chef

· Food production especially Mangalore-style Tandoori and curry
· Coordinates activities and directs indoctrination and training of chefs, cooks, and other kitchen workers.
· Engaged in preparing and cooking foods to ensure an efficient and profitable food service.
· Plans or participates in planning menus and utilization of food surpluses and leftovers considering probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
· Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
· Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
· Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
· Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in a prescribed manner.
· Wash and cut vegetables, meats, seafood, and poultry.
· Prepare Marinations, mise-en-place and set up all stock stations.
· Cook and prepare North Indian Curries, starters, hot plate bread for dine-in guests, take away, and catering.
· Ensure the food quality and the presentation.
· Ensure the prompt and speedy delivery of orders.
· Set up and manage Buffet Stations with all necessary supplies.
· Informing the Restaurant Managers and captains about the unavailability of certain run dishes.
· Taking stocks and liaising with the purchase &
catering managers to ensure adequate food items are available to produce the appropriate menu items.
· Receiving goods after checking the quality and quantity.
· Storage of raw materials and ingredients and ensuring that the food storage and preparation of all food items meet the temperature guidelines.
· Check the quality of raw and cooked food products to ensure that the standards are met.
· Ensure personal hygiene and safety requirements.
· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.
· Monitor the performance of assistant chefs.
· Cook staff meals.