Duties and Responsibilities: Chef Plan menu and estimate food and labour costs. Ensure menu items are made as per standardized franchise recipes Discuss with the Executive chef regarding Events and Functions to keep the kitchen prepared. Organize, prepare and cook food. Prepare different specialty items including Indian Chinese dishes, Indian dishes and tandoori breads. Also prepare Dosa Batter, Sambar and chutneys on a daily basis and check quality of all base sauces. Select, prepare and cook vegetables for different menu items. Produces Indian style snacks such as samosas, chaat and puris. Prepare sauces, accompaniments and soups Prepare Indian desserts Present and portion food on plates and add sauces and garnish. Freeze and preserve food, regulate the temperatures of ovens, grills and other cooking equipment and examine foodstuffs to ensure quality. Selects and train staff and demonstrate required cooking techniques to cooks and kitchen hands and mentor them on cooking procedures. Clean and maintain kitchen premises and follows workplace hygiene procedures and regulations. Follow workplace health and safety procedures including applying first aid if necessary. Follow daily, weekly and monthly maintenance Schedule for all Equipment in the kitchen. Maintain Kitchen stock inventory and order all Food supplies as per order Schedule. Adhere to all System Operating Procedures (SOP) Work Experience required: Cooking- Indian Cuisine (South Indian, North Indian and Indo Chinese dishes) for 2 years. Preference will be given to candidates with a Cert IV in Commercial Cookery Work Authorisation: Australia (Required) Work Location: In person
