Chef

• Produce high quality food and meet customer expectation.
• Oversee and supervise/ train kitchen staff.
• Lead kitchen team in absence of head chef.
• Supervise all food preparation and presentation to ensure quality and restaurant standard.
• Coordinates with restaurant team on supply ordering, budget & kitchen efficiency and staffing.
• Explaining and enforcing hygiene regulations
• Solves problems that arise and seizes control of issues in the kitchen.
• Keep stations clean and complies with food safety standards.
• Able to use correct method of cooking preserve and freezing technique and keeping quality to ensure minimise wastage.
• Liaising with different food suppliers or provider.
• Ensuring all products are being kept securely & under the correct conditions applicable to each type of commodity stored.
• Prepare and cook Asian and Western.
• Knowledge of fresh make dumpling and Momos.
• Knowledge of Nepali Dishes Prepare and cooking.
• Cook curry and nan breads: duties are to prepare & cook Curry or nan breads.
• Ensure all meat preparation, trimming, boning and portion control is carried out in line with food cost guidelines set by the head chef.
• Fallow all hygiene and Health & safety regulation within the kitchen
• Ensure correct order placed for the section that you are overseeing within the guidelines set by Head chef

Minimum 2 Years relevant experience in restaurant, hotel, Cafe or commercial kitchen