Mangalorean chef

. Food production especially Mangalore-style Tandoori and curry

. Coordinates activities and directs indoctrination and training of chefs, cooks, and other kitchen workers.

. Engaged in preparing and cooking foods to ensure an efficient and profitable food service.

. Plans or participates in planning menus and utilization of food surpluses and leftovers considering probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.

. Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

. Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in a prescribed manner.

. Wash and cut vegetables, meats, seafood, and poultry.

. Prepare Marinations, mise-en-place and set up all stock stations.

. Cook and prepare North Indian Curries, starters, hot plate bread for dine-in guests, take away, and catering.

. Ensure the food quality and the presentation.

. Ensure the prompt and speedy delivery of orders.

. Set up and manage Buffet Stations with all necessary supplies.

. Informing the Restaurant Managers and captains about the unavailability of certain run dishes.

. Taking stocks and liaising with the purchase & catering managers to ensure adequate food items are available to produce the appropriate menu items.

. Receiving goods after checking the quality and quantity.

. Storage of raw materials and ingredients and ensuring that the food storage and preparation of all food items meet the temperature guidelines.

. Check the quality of raw and cooked food products to ensure that the standards are met.

. Ensure personal hygiene and safety requirements.

. Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

. Monitor the performance of assistant chefs.

. Cook staff meals.