JOB DESCRIPTION CHEF
Chef responsible for preparing South Indian and North Indian cuisine for bulk cooking in restaurants and weddings.
Must be experienced in cooking vegetarian and non-vegetarian dishes, including Indian desserts and snacks.
Should be proficient with Tandoori dishes, South Indian dishes, and can handle all dietary requirements.
Minimum five years’ experience and ability to work weekends and public holidays.
Key Responsibilities
Prepare and post daily work assignment sheets based on menu and staff duty roster.
Assign cooking or food preparation tasks to cooks to prepare food according to standard recipes and institutional practices.
Extend recipes to meet facility population requirements.
Fill pre-preparation and inventory pull sheets before every meal.
Orient and train the inmate worker program.
Stick to sanitation and safety program.
Display good communication and human relation skills as per Food Service Manager’s directions.
Support manager in maintaining high quality client relations.
Develop and set up local procedures for receipt, check and food and non-food issue.
Cook varied regular and special diet foods for a balanced healthy diet.
Prepare meat, fish, poultry, vegetables, shellfish, soups, gravies, sauces, and desserts.
Use varied kitchen equipment for large quantity food production.
Offer advice, counsel and instruction to staff members.
Handle disciplinary measures appropriate to authority delegated.
Execute Equal Employment Opportunity policies and program.
Oversee food preparation for adherence to quality standards.
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