INDIAN CHEF

• To work directly with the head chef to create new input production for all f&b outlets. • To ensure quality and desirable costs are maintained. • To help the head chef to develop menu for all outlets. • To plan food promotion and suggestive selling. • To be responsible for employee’s action or inaction. • To supervise the daily set-up work for the various section and to ensure meticulous cleanliness at all time. • Discuss with the head chef in making the production list for the following day. • Check on kitchen equipments and tools to ensure that they are in working conditions. • The daily market list must be ready latest by 1.00pm daily except on Saturdays which should be ready by 12.oopm and dry store food requisition as schedule. • Lead section staff by example,to coach where coaching is needed, to praise when praise is due and to discipline when discipline is required. • Your mission is to satisfy all customers foremost. You must seriously analyze, implement and rectify all customers, complaints whether genuine or hypothetical. • You must ensure that all section staff achieves high productivity at all times. • Your prime responsibility is to maintain and improve standards in quality of food and service, planning, organising, staffing, delegating, controlling and giving feedback to your immediate superior and in the overall management of the kitchen on a daily basis. • To estimate food cost for all staff food for staff cafeteria and to ensure the food quality standard are met and to monitor staffing at staff cafeteria. • Upon receiving the daily food items (fresh and dry), must double check the correct quality and quantity according to the requirements. • To perform and additional duties and responsibilities as may be required by the management.