Responsibilities and Duties
- Indian (North & South) / Indo Chinese cuisine Chef expertise may apply only. Preferably from Hotel industry ONLY
- Working alongside and supervising all kitchen team members ensuring excellence and consistency in the product delivered to customers.
- Developing new menu items as required and associated costs.
- Running stock control and managing all food and wage costs.
- Enforcing daily and weekly systems and procedures to ensure a high level of presentation, hygiene, service, and product quality.
- Ensuring compliance with all health and safety regulations and food standards.
- Responsibility and accountability for the performance of the kitchen