Chef (Indian Cuisine)

RM 2,700 - RM 3,800 / month

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Job Purpose

These positions are responsible for operating the cafeteria kitchens while working closely with the Head Chef or Executive Sous Chef.

The chef will be required to produce a variety of quality menus and develop seasonal offerings to add to the variety to the cafeterias for MNCs.

Chef De Partie and Commis are welcome to join our team and expand your culinary skills.

Main Responsibilities

Takes care of daily food preparation and duties to meet the standard and the quality set by the Company.
Mastering the preparation and cooking of Roti Canai and other Indian bread specialties.
Ensuring consistency in taste, texture, and presentation of Roti Canai dishes.
Collaborating with the kitchen team to develop innovative Roti Canai recipes.
Maintaining a clean and organized workspace, adhering to hygiene and food safety standards.
Training and supervising junior kitchen staff in Roti Canai preparation techniques.
Ensure that the production, preparation and presentation of all cuisines are of the highest quality at all times.
Ability to add garnishing on all dishes and to manage the overall presentation of the spreads
Ability to create new menus and seasonal products
Able to develop and creates new ideas and items for kitchen
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Adhere to the standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Responsible for hygiene, safety and correct use of equipment and utensils
Monitor the stock of the ingredients
Ability to calculate food cost
Ability to do monthly reports
Be Guest Chef as and when required
Be willing to learn other skills and techniques and support other kitchen sections as and when required