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.
• Inventory control: checking, receiving, storing and accounting the inventory.
• Making proposals for changes to the menus, recipes, garnishes, etc. Elaboration of proposals in recipes and preparation instructions, etc
• Good knowledge of the Indian ingredients, spices, and their use in Indian cuisine.
• 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
• Signaling defects and preventions
• Controlling waste disposal, minimizing the waste and cost controlling.

Requirements

• Candidate must be present within The Netherlands, Switzerland or EU region.
• Candidate must have 2 years of experience in Indian kitchen.
• Candidate must have degree/diploma upto MBO level.