Cook (Food Services)

Supervise all kitchen staff, assign duties as necessary, and responsible for the safe, smooth running of the restaurant. - Maintain effective communication within the kitchen and are responsive to staffsuggestions and concerns, and work to resolve problems. - Maintain effective working relationship with the front line as well as the management. - Complete daily food orders based on projected levels of business flow. - Working out and implementing standard operating procedures for kitchen - Operations and ensure that standard operating procedures are adhered to. - Ensure the cleanliness of all areas and aspects of the kitchen, food storage areas, - Including proper rotation of all ingredients to prevent food waste. - Ensure consistency and high quality of all products, maintenance and monitoring of safety standards for all outlets. - Implementing and enforcing quality control and tracking programs to meet quality objectives. - Determining and implementing improvements to the production process - Analysis of production and quality control to detect and correct problems. - Ensures that all recipes, food preparations and presentations meet the standard procedures and guidelines for all outlets. - Ensure temperature records and food labeling is maintained and up to date. - Monitor inventory level and condition of Equipment. - Maintain product levels through purchasing, receiving and inventory control. - Food cost analysis of new menu items. - Complete daily food orders based on projected levels of business flow. - Perform any other duties as and when assigned. - prata making and cooking ,cook naan,Tosai, south inidan Tiffins, lunch Meals, Dinner, Dishes - North Indian Lunch, Thali, north Indian Dinner, Dishes - Cook South Indian and North Indian Briyani, chittinadu Briyani, Dum Briyani, Fish Briyani, Egg Briyani - cook Hydrabad Briyani, Malabar Briyani **REQUIRMENTS** - Work on menu development, better the present production concepts and formulate new recipes to cater to different demands of the restaurants. - Execute product presentations and samplings. - Refine and improve existing menu item recipes and processes. - Test product rollout training, quality control, and measurement. - Support marketing with menu item descriptions and food production/styling for photoshoots. - Train the kitchen the preparation of the new items - Bachelor’s degree in Hotel managment three year’s recognized colleges /University - At least 4 years of experience as a main cook or a similar role. - Ability to adapt to the outlet in all areas where necessary. - Enjoy the hospitality and lifestyle scene, are immersed in it, believe in it and want towork to improve it - in short, you are here for the long run. - Excellent use of various cooking methods, ingredients, equipment, tools and processes. - Ability to multitask and work efficiently under pressure. - Knowledge of best cooking practices - You get joy from cooking, - Enjoy thehospitality and lifestyle scene, are immersed in it, believe in it and want to work to improve it. - A positive problem solver with a can-do attitude. - You genuinely care for your team and guest experience and spare no expense at getting the best for both. - Possess superior time management skills and enjoy working as a team - Able to start working immediately. - Ability in dividing responsibilities and monitoring progress - Outstanding communication (Tamil & English) and leadership skills - Up-to-date with culinary trends and optimized kitchen processes - Good understanding of useful computer programs (MS Office, restaurant management software, POS) - Credentials in health and safety training - Minimum Degree in hotel management science - Has at least 4 years of relevant working experience in Restaurant - Is flexible and adaptable to different working locations - Is creative with an eye for detail - Enjoys planning, organizing and problem-solving - Is willing to work shift hours, weekends and Public Holidays - Has good communication and interpersonal skills