1. Have a full of operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen, Assist in the creation of menus ( taking into account food and labour costs ).
2. Able to demonstrate a thorough understanding of traditional Northern Indian cuisine including desserts.
3. Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes, work with the management and set daily and weekly production levels for the kitchen.
Age: 24 to 35 year
Other Skills: Along With experience, must have very good command on rajasthani food.
