RESTAURANT COOK

DESCRIPTION CHEF

Able to prepare the South Indian cuisine bulk cooking and North Indiancuisine bulk cooking for Restaurant and weddings

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

Albe work on weekends and public holiday

All Round in Tandoori dishes and south Indian dishes vegetarian and NonVegetarian

Minimum five years’ experience

Able to work on weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff dutyroster; assigns cooking or food preparation tasks to cook the food and prepared according to standard recipes and institutional practices;instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety programs.

Display good communication and human relation skills as per Food ServiceManager’s directions.

Support manager to manage a high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-foodissues.

Cook varied regular and special diet foods for a balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces anddesserts.

Use varied kitchen equipment in large quantities of food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food ServiceManager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-foodissue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies,sauces and desserts.

Use varied kitchen equipment in large quantities of food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and programs.