COOK

AL FALAH BARAKAH RESTAURANT PTE. LTD.; Singapore; Presencial; SGD 33 000 - 67 000; Tempo integral

Resumo da oferta

AL FALAH BARAKAH RESTAURANT PTE. LTD. is seeking a skilled kitchen professional to lead the preparation of South and North Indian dishes, manage day-to-day kitchen operations, and maintain high food safety standards.

You will train staff, manage budgeting and inventory, and introduce new menu concepts every quarter to keep customers returning for variety.

Responsabilidades

• To cook and prepare South Indian Dishes: Briyanis, thosai, idly, poori, upma, chutneys, sambars, pratas, South Indian Meals.
• To cook and prepare North Indian Dishes: Tandoori items, Naans, Chappati, khichadi, Palak Panneer, North Indian Meals.
• Prepare Indian traditional hot drinks, snacks and desserts such as Gulab jamun, Carrot halwa, Rasgulla, payasam, bajji, samosa chaats, bonda, pakoda.
• Plan, direct, control, coordinate, train and participate in food preparation and daily kitchen activities to meet standards.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management.
• Introduce new menus every three months to refresh customer experience and variety.
• Ensure customers have the best experience at all times.
• Participate in kitchen training and support junior staff and trainees in their development.
• Oversee cleanliness, hygiene and maintenance of the kitchen and uphold high standards.
• Ensure compliance with food safety, quality, health and hygiene standards at all times.
• Follow Food & Beverage Safety and Hygiene policies and proper storage methods.

Descrição da oferta de emprego

• To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc
• To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods

JOB REQUIREMENTS: