South Indian Chef

Duties will include supervising and managing the
kitchen and food production, planning and developing
the menu, introducing new dishes, training kitchen
staff in cooking techniques, ensuring quality control
of product and cuisine, being responsible for kitchen
budgets and purchases and other cost issues,
wastage reduction, preparation of dishes to order,
ensuring preparation of dishes according to the dietary
requirements of the customers, ensuring quality and
variety in food presentation, taste checking, stock
taking and inventory management in the kitchen,
time management, motivating the kitchen team and
maintaining a team atmosphere in the kitchen, ensuring
that all kitchen equipments and utensils are cleaned
and maintained according to the required standards,
maintaining exceptional standards of cooking Indian
cuisine and being responsible for health, safety and