Position Summary

The incumbent shall be responsible for Indian cuisine and must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. He/she is responsible for planning and directing food preparation in kitchen and often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must.

Responsibilities

• Responsible for the proper running of the kitchen banquet production
• Develop new dishes, for buffet, cocktails and any banqueting events as well as cold production or any other areas
• In charge and supervise in the banquet kitchen day to day operation
• Assist Chefs with creation and preparation of western/ local cuisine
• Ensure that quality, quantity, and correctness of food items served and displayed are as per Hotel's and Chef's standard recipes
• Check that quantity and quality of items ordered are received and stored in proper conditions
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items