Cook

5 years exp

**Roles & Responsibilities**

Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing, and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Foster a climate of cooperation and respect between co-workers
- Maintain effective communication within the kitchen and are responsive to staff suggestions and concerns, and work to resolve problems.
- Maintain an 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 ensuring 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, 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 the 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.
**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 in the kitchen the preparation of the new items
- Bachelor’s degree in Hotel management with three years’s recognized colleges / University
- At least 3 years of experience as a Head Chef 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 to work 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 the hospitality 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 monitor 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,

Experience in 3 year’s South & North Indian food Preparations and making rotti pratta is preferred

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