Chefs - (1 Tandoor Chef and 1 Curry Chef)

• Work closely with management to design and update the restaurant menu regularly.
• Incorporate new dishes and revise existing ones based on customer feedback and preferences.

• Expertly prepare and cook a diverse range of dishes.
• Ensure adherence to recipes to maintain consistency and uphold quality standards.

• Monitor and uphold dish quality from preparation through to presentation.

• Plan menus, estimate food and labour costs, and order food supplies as necessary.
• Manage food costs and inventory efficiently to minimize waste.

• Accurately portion food and ensure visually appealing presentation.

• Assign tasks to kitchen staff to optimize workflow and maintain high-quality output.
• Select and train staff as needed.

• Regularly check and adjust cooking equipment for optimal performance.

• Explain and enforce hygiene regulations.
• Enforce strict standards for food storage and safety regulations.

• Communicate effectively with management, dietitians, and kitchen and waiting staff regarding food preparation and kitchen operations.

Minimum qualifications: 3 years’ experience.