Key Responsibilities:
- Menu Planning and Execution:Assist in planning and developing menus for the designated cuisine type (Continental or South Indian)
- Execute dishes in accordance with established recipes and presentation standards
- Cooking and Food Preparation:Prepare and cook dishes as per the menu, ensuring consistency in taste, flavor, and presentation
- Oversee the cooking process and manage timing to ensure timely service
- Quality Control:Maintain high standards of food quality, hygiene, and safety
- Conduct regular checks to ensure adherence to recipes and portion sizes
- Section Management:Take charge of a specific section of the kitchen, such as grill, sauce, pastry, or South Indian cuisine
- Coordinate with other kitchen staff for smooth operations
- Ingredient Management:Manage and control inventory for the designated section
- Ensure the availability of fresh and quality ingredients
- Team Collaboration:Collaborate with other chefs and kitchen staff to coordinate menu items and ensure seamless service
- Communicate effectively with the kitchen team
- Training and Development:Train and mentor junior kitchen staff in cooking techniques and presentation
- Ensure adherence to culinary standards
- Hygiene and Safety:Follow and enforce proper food handling, storage, and sanitation standards
- Conduct regular checks to maintain a clean and organized kitchen
- Menu Innovation:Contribute to menu innovation and the development of new dishes
- Stay updated on industry trends and incorporate modern cooking techniques
- Customer Interaction:Collaborate with the service staff to understand customer preferences and feedback
- Make adjustments to dishes based on customer requests
- Adherence to Regulations:Ensure compliance with food safety regulations and health codes
- Implement and enforce kitchen policies and procedures
