Job Description

Food Preparation and Cooking:

Preparing and cooking a wide range of Indian dishes, including curries, biryanis, tandoori items, and regional specialties, while adhering to established recipes and standards.

Menu Development:

Creating new and innovative dishes, as well as refining existing ones, to enhance the dining experience and cater to diverse tastes.

Quality Control:

Ensuring the quality, consistency, and presentation of dishes meet the restaurant's high standards.

Inventory Management:

Monitoring food stock levels, placing orders for ingredients, and managing inventory to minimize waste and ensure freshness.

Kitchen Management:

Overseeing kitchen staff, delegating tasks, training junior chefs, and maintaining a smooth and efficient workflow.

Hygiene and Safety:

Maintaining a clean and sanitary kitchen environment, adhering to food safety regulations, and promoting a culture of hygiene and safety.

Collaboration:

Working with other kitchen staff, front-of-house staff, and management to ensure seamless service and customer satisfaction.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?30,000.00 per month

Benefits:

Health insurance Provident Fund
Schedule:

Day shift Morning shift Rotational shift
Supplemental Pay:

Performance bonus Shift allowance Yearly bonus
Work Location: In person