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1 to 3 Years 
10,000 - 16,000 Per Month Responsibilities and Duties
1.The chef will understand and follow the established recipes to achieve brand consistency and quality standards set by the company.
2.Cook and design dishes and expand the menu selections.
3.Develop standard recipes and techniques for Tandoor/Indian Cuisine Curries/Gravies preparation and presentation.
4.Ensure that food preparation is economical and technically correct and within budgeted costs.
5.Evaluate food products to ensure that quality standards are consistently attained.
6.Develop policies and procedures to enhance and measure quality.
7.Provide training and professional development opportunities to kitchen staff, if required.
8.Create and implement inventory control systems to maximize saving and minimize wastage.
9.Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained.
10.Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
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