Key Responsibilities: -• Prioritize menus, recipes and task sheets.• Supervise the production of different vegetarian & meat foods.• Ensure health and safety standards are upheld in the kitchen.• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.• To coordinate with shift supervisor to pre-check that each section has enough material to avoid warehouse/store re-opening.• Monitoring production floor by inspecting each section of the kitchen to check compliance with specifications, tasting, cleanliness, staff discipline and attendance. Maintain hygiene & cleanliness in your kitchen working area.

Prioritize and monitor Indian recipes, menus, orders and task-sheets. Assist the chefs in the production of complete range of food items. Ensuring health and safety standards in the kitchenDetermine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needsEnsure that appropriate clothing, including head wear, is worn at all times in accordance with the trust’s guidelinesCo-operate fully with the statutory inspections and implement recommendation as appropriate Check quantity and quality of stock received and notify suppliers of deficiencyDeputies for the chef during his absenceOversee and participate in the preparation and cooking and serving of main meals, snacks, cakes etc. in accordance with specified menusMaintain hygiene & cleanliness in kitchen working area.

 To produce and supervise the production line and to ensure that products are according to original Indian flavours and customer specifications. To follow the correct manner assuring authenticity of each dish. To liaise with seniors to ensure production output is in accordance with the AMOS. Steered to obtain ISO 9002 (HACCP) certification.  To ensure basic HACCP rules are in place – Spot-checking of chilling units, temperature check list, date marking, proper protection of cooked food, monitoring personal hygiene, etc. Monitoring production floor by inspecting each section of the kitchen to check compliance with specifications, tasting, cleanliness, staff discipline and attendance. Conducted in-house cooking training sessions based on Origins and Specialties.

 Directly involved in daily food preparation and duties assigned by the superiors. Supervising junior Chefs and Commis and maintaining effective communication amongst team members by creating friendly working environment. Estimate the daily production needs and checking the quality of raw and cooked Indian Tandoori food products. Creating balanced Menus while maintaining quality and controlling cost. Ensuring high level of guest satisfaction, quality, operating and food costs. Followed good preservation standards for the proper handling of all food products at the right temperature. Maintaining hygiene, safety and correct use of equipment and utensils.

Prioritize Indian recipes and task sheets.Assist the chefs in the production of different Tandoori vegetarian & meat foods, including currys for Indian passengers in flights to & from IndiaAssist the chefs in ensuring health and safety standards are upheld in the kitchen.Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.To liaise with seniors to ensure production output is in accordance with the AMOS. Ensured basic HACCP rules are in place – Spot-checking of chilling units, temperature check list, date marking, proper protection of cooked food, monitoring personal hygiene, etc.To log and report any major malfunctioning of industrial equipment.To coordinate with shift supervisor to pre-check that each section has enough material to avoid warehouse/store re-opening.Monitoring shift schedule check listMonitoring production floor by inspecting each section of the kitchen to check compliance with specifications, tasting, cleanliness, staff discipline and attendance. Maintain hygiene & cleanliness in your kitchen working area.

Controlling and directing the Indian food preparation processes by working closely with other Chefs of all levelsTaking part in the creation of Indian recipes and preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks.Creating menu items and determine food inventory needsApproving and polishing dishes before they reach the customer Creating menu items, recipes and developing dishes ensuring variety and quality Determining food inventory needs, stocking and ordering Ultimately responsible for ensuring the kitchen meets all regulations including sanitary, food safety guidelines, health & safety and food hygiene practices.

Prepares and services all food items according to Edenpark Hotel recipes and standards.Ensures consistency in taste and presentation of all food items.Has the ability and flexibility to be scheduled for opening and closing shifts in the banquet production as well as weekends.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items,and rotating stock.Inspect and clean food preparation areas, such as equipment and work surfaces, serving areas to ensure safe and sanitary food handling practices.Monitor related equipment,reporting any problems or inconsistencies to the Sous ChefAssumes responsibilities of the Chef de Partie in their absence Perform other related duties as required

Assisting Sous Chefs by maintaining high quality and consistency in food products.Creating new dishes for the new menus under the guidance of Sous chef.Accurately measuring meal ingredients including Indian spices, for the Chefs of all levels.Preparing meal ingredients, which included seasoning of different meats as well as washing, peeling, chopping and garnishing vegetables and fruits.Receiving raw material deliveries and ensuring their quantity and quality.Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

Prepared, cooked,and served food while maintaining high quality standards for food preparation and presentation.Assisted with acceptance and storage of deliveries , reconciled inventories received with purchase orders and reported damaged good or discrepancies.Created and maintained safe working environment in accordance with standards, company policies, and regulatory requirements,removed hazards and identified equipment malfunction.Set up,and prepared and presented work areas and food dishes in accordance with culinary practices.Assisted chefs in food preparation and helped run assigned station.