Chef

Responsibilities

• Prepare and cook a variety of Indian dishes, including Tandoor, Indo-Chinese, South Indian, and Chaat.
• Ensure high standards of food quality, presentation, and hygiene.
• Plan and design menus incorporating creativity and innovation.
• Maintain cleanliness and organization in the kitchen, adhering to food safety regulations.
• Work collaboratively in a team, ensuring smooth kitchen operations.
• Monitor food inventory and coordinate with suppliers for fresh ingredients.
• Follow allergy and hygiene certification guidelines.

Qualifications

• Educational Requirements: Graduation: Hotel Management
• Post-Graduation: Culinary Arts
• Special Courses: Diploma in Culinary Arts, Apprenticeships, or relevant on-the-job training

Key Skills & Competencies

• Strong passion for cooking with a creative approach to menu design
• Good stamina and ability to work in a fast-paced kitchen environment
• Excellent teamwork and attention to detail
• Strong work ethic and commitment to quality
• Good communication skills in English
• Allergy Certification and Food Hygiene Certificate Level 2