Indian Speciality Chef level-4

Tasks

• Carrying out preparatory work such as washing cutting (pre)cooking mixing/stirring etc.
• Assessing the quality (freshness shelf life etc.) of products/ingredients to be used.
• Preparing dishes according to recipes or specific instructions from the sous chef/master chef.
• Carrying out interim quality checks (cooking taste color fluidity etc.) and making adjustments where necessary.
• Plating presentation and garnishing.
• Checking dishes for the presentation standards (before passing on)
• Managing and controlling the pass counter.
• Carrying out interim quality checks (cooking taste colour fluidity etc.) and making adjustments where necessary.
• Making proposals for changes to the menus recipes garnishes etc. Elaboration of proposals in recipes and preparation instructions etc
• Inventory control: checking receiving storing and accounting for the inventory..
• Basic knowledge and skills of the main streams of Indian cuisine.
• Basic knowledge and skills of operating Tandoor.
• Cleaning the working environment and kitchen appliances
• Signalling defects and preventions
• Controlling waste disposal minimizing the waste and cost controlling.

Requirements

• Candidate must be a permanent resident of EU/EEA/Switzerland.
• Candidate must have 2 years of experience in Indian kitchen.