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Chef Duties
Plan and direct food preparation and culinary activities
Make sure proper temperature is maintained in tandoor.
Ensure the proportion of mixing spices are met the requirement of recipe.
Organize and coordinate operations to ensure maximum efficiency
Supervise and evaluate staff
Ensure supplies and equipment are adequate in quantity and quality
Handle customer complaints when necessary
Assist in pricing products or services
Assume responsibility of budgeting and monitoring expenses
Enforce adherence to regulations and quality standards
Work with 2nd chef and manager to develop new menu, lounge new products.
Ensure cleanliness is kept to 100% according to the Food Safety Standards
Estimate food requirements and food/labor costs
Supervise kitchen staffs activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the final touch
Able to solve problem, team building skills
Estimate the portion and set price
Basic knowledge of accounting
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and kitchen staff.
Requirements
Proven working experience as a chef
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Order grocery weekly
Do inventory ones a month
One year Proven experience as hospitality manager
Fluent in English, reading and writing
Fluent in Urdu, Punjabi and Hindi
Knowledge of tandoor food
Knowledge of all East Indian hot and sweet spices
One year experience as a Chef required.
Cuisine Specialties
- East Indian
Essential Skills
- Oral communication
- Working with others
- Problem solving
- Decision making
- Job task planning and organizing
Transportation/Travel Information
- Own transportation
Chef Category
- Chef
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Specific Skills
- Supervise cooks and kitchen staff
- Schedule staff
- Recruit and hire staff
- Plan menus
- Plan and direct food preparation and cooking activities
- Estimate food and labour costs
- Ensure quality of food and portion control
- Create new recipes
Work Setting
- Restaurant
Ability to Supervise
- 3-4 people
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
- Eggs and dairy
- Cold kitchen
Work Location Information
- Rural community
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
Own Tools/Equipment
- Cellular phone
Work Site Environment
- Hot
- Cold/refrigerated
- Non-smoking
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