Responsibilities

The Indian Cuisine Chef is required to

• provide quality Indian cuisines including Curry, Gujarati and/or Tandoori
• to maintain high standards of food hygiene and health & safety at all times.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
• menu specifications
• Ensure compliance with the health and safety regulations

Qualifications

1. Diploma in hospitality management or any relevant filed
2. food preparation, presentation and preservation knowledge.
3. Expertise in Tandoori, Curry and/or Gujarati cooking, baking and pastry techniques
4. Team player
5. Proven work experience as a chef or cook
6. Up-to-date knowledge of cooking techniques and recipes
7. Hands-on experience with various kitchen equipment (e.g., grillers and pasta makers)
8. Resides in wetlands or ready to relocate.