Food Preparation: Prepare ingredients and assist in the cooking of various dishes, with expertise in both North and South Indian cuisine, ensuring the use of proper techniques, equipment, and recipe adherence.
Culinary Expertise: Showcase proficiency in North and South Indian culinary traditions, ensuring the authenticity and quality of the dishes.
Quality Control: Ensure that all dishes leaving the kitchen meet our quality and presentation standards.
Sanitation and Safety: Adhere to food safety and sanitation guidelines, maintaining a clean and organized work environment. Follow all health and safety protocols in compliance with SFA (Safe Food Act) regulations.
Inventory Management: Monitor and report on ingredient and supply levels, ensuring timely restocking while adhering to SFA regulations.
Teamwork: Be a cooperative and dedicated team player, working collaboratively with the kitchen team to meet customer demand during peak service times.
Customer Satisfaction: Strive to exceed customer expectations by delivering outstanding culinary experiences.
Staff Deployment: Effectively allocate and manage kitchen staff to ensure coverage during peak hours and maintain an efficient workflow.
Time Management: Develop and implement efficient time management strategies to ensure food is prepared on time.
