Indian Cook
Indian Cook
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Job Description
Menu Planning:Develop and plan menus that reflect the style of continental cuisine.
Create innovative and appealing dishes that cater to the tastes of the target audience.
Food Preparation:Oversee the preparation and cooking of continental dishes.
Ensure that food is prepared to the highest quality standards both in terms of taste and presentation.
Kitchen Management:Manage and coordinate the kitchen staff including sous chefs line cooks and kitchen assistants.
Organize and supervise kitchen operations to maintain efficiency.
Quality Control:Maintain high standards of food quality taste and consistency.
Implement quality control measures to ensure customer satisfaction.
Recipe Development:Create and modify recipes to enhance the restaurants menu and keep it current.
Experiment with new ingredients and cooking techniques.
Training and Supervision:Train kitchen staff on continental cooking techniques and safety standards.
Supervise the work of the kitchen team to ensure tasks are carried out efficiently.
Cost Management:Control food costs by managing inventory and minimizing waste.
Monitor portion sizes and implement costeffective cooking methods.
Collaboration with Other Departments:Collaborate with restaurant management servers and other staff to ensure smooth kitchen operations.
Communicate with frontofhouse staff to address customer feedback and preferences.
Adherence to Health and Safety Standards:Ensure compliance with health and safety regulations in the kitchen.
Maintain cleanliness and hygiene in food preparation areas.
Required Experience:
Manager
Employment Type
Full-Time
