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- Preparation, cooking and presenting South Indian dishes
- Assist with stock ordering and monitoring procedures
- Maintain high standards of food hygiene and health & safety at all times
- Participate fully in all meetings, training and forums
- Take responsibility for your own personal development
- Demonstrate excellent food preparation practices, portion control and end to end food production
- Supporting the Head Chef to deliver on all company measures & targets
- Follow all company operational kitchen process and procedures, achieving all required standards
- Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required
- Monitor food consumption to ensure 100% customer satisfaction and minimum waste
- Support the Head Chef in the introduction of new seasonal dishes
- Cascade your knowledge and expert cooking to all kitchen staff
- Suggested innovation and commercially viable ideas to improve food quality
- Monitoring portion and waste control to maintain profit margins
- Perform any reasonable duties as required from time to time in order to contribute to the achievement of business aims and objectives
south indian chef - Visakhapatnam, India - Taj Hotels
