Job Type: Permanent position | Full time position
Job Description
Have full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen.
* Assist in the creation of menus (taking into account food and labour costs).
* Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes.
* Maintain stock levels according to the requirements of the business and understand how this can affect food costs.
* Implement and ensure compliance with food hygiene standards and health and safety requirements.
* Check the freshness and quality of ingredients.
* Ensure food prepared in the kitchen is of the highest possible standards.
* Be responsible for the supervision and training of any junior kitchen staff.
* Deal with food complaints efficiently.
* Demonstrate strong organisational skills.
* Prepare curries, sauces and desserts as and when required.
* Able to demonstrate a thorough understanding of traditional Northern Indian cuisine, including desserts.
* Preparing curries, sauces and desserts as per the standard and style set by the Head.
Tandoor chef: Operating a traditional tandoor oven, cooking such items as meat and bread. Preparing curries, sauces and desserts as per the standard and style set by the Head Chef(s). Regulating temperatures of the tandoor, ovens, grills, burners/pans and other cooking equipment.
* Able to demonstrate a thorough understanding of traditional Northern Indian cuisine, including desserts.
* Storing food in temperature-controlled facilities.
* Ensure the correct preparation and presentation standards of the dishes are maintained at all times.
* Demonstrating tandoor techniques and cooking procedures to other staff if required.
* Checking on food supplies and advising the supervisor of any requirements.
* Ensure all the equipment used in the section is in good condition and hygienically cleaned before and after use.
High standard meal preparation and quality control (checks of raw materials, temperature controls). As part of the team, ensure compliance with the HACCP system in regard to food handling procedures. Portion and plate foods in accordance with company policy and procedures.
Hygienic food storage in refrigerators. Training of kitchen staff and apprentices as required. Cooking experience 2 to 3 years (minimum) in a commercial kitchen (Indian cuisine). Certificate 3 or Certificate 4 is required in commercial cooking.
Annual Salary $70,000 to $85,000
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