CHEF

Wash & Cut vegetables, meats, seafood and poultry. Prepare Marinations, mise-en-place and set up all stock stations Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings Ensure the food quality and the presentation. Ensure the prompt and speedy delivery of orders. Set up and manage Buffet Stations with all necessary supplies. Informing the Restaurant Managers and captains about the unavailability of certain run our dishes. Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items. Receiving goods after checking the quality and quantity.