HYDERABAD PARADISE

Responsibility

• prepare and cook a range of South Indian Breakfast and other dishes as per the demand
• have a full operational knowledge of all recipes, standards, portion sizes and Presentation style of various curries produced in the kitchen
• prepare and cook a variety of curry dishes both south and north Indian style , ensuring high quality and presentation
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• able to demonstrate a thorough understanding of traditional South Indian currys
• good experience of pan fry for both starters and curries
• to aid the Head Chef to achieve the restaurants budgeted food costs
• experience in Tandoori menu
• to carry out month-end food stock taking
• create and develop new menu items based on seasonal ingredients and customer preferences
• to be responsible for the day-to-day ordering of food for a section in line with UK purchasing guidelines
• oversee all aspects of food production, including portion control and food safety
• ensure food prepared is of highest possible standards
• manage inventory and order supplies to maintain adequate stock levels
• controlling portion sizes in accordance with food specifications
• collaborate with other departments to ensure smooth operation of the kitchen
• maintain a clean and organized work environment, adhering to sanitation standards
• dealing with food complaints efficiently
• stay up-to-date with industry trends and innovations in culinary techniques
• ability to demonstrate strong organizational skills
• check that all food safety regulations and procedures are fully complied with
• plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage
• we are looking for someone with South Indian kitchen experience - this is essential

Requirements

• proven experience working as a Chef or in a similar role
• strong knowledge of food safety practices and culinary techniques
• excellent cooking skills with the ability to prepare a variety of dishes
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• hospitality experience
• understanding of kitchen operations, including food production, menu planning, and kitchen management
• previous work in a restaurant setting
• proficiency in various cooking methods
• degree in Culinary Arts or relevant field experience is a plus
• familiarity with kitchen equipment and tools
• ability to multitask in a fast-paced environment
• chef: 3 years
• south Indian cooking: 3 years
• chef: 1 year
• cooking: 1 year
• chef: 2 years
• dosa making: 2years

Earnings for position chef

Responsibility

• collaborate with the management team to develop and implement strategies for business growth
• manage inventory and ordering of supplies
• handle customer complaints and resolve issues promptly
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• ensure high-quality food production and presentation
• train and supervise staff in, customer service, and safety protocols
• conduct regular staff meetings to communicate updates, provide feedback, and address concerns

Requirements

• supervising experience: 1 year
• restaurant management: 1 year
• bar management: 1 year
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• hospitality: 1 year
• customer service: 1 year
• management: 1 year

Earnings for position restaurant manager