Chef - indian - a la carte

Key Job Responsibilities :

Kitchen Section Management :

Oversees and execute Fabcafe menu and kitchen station.

Food Preparation & Cooking :

Prepares, cooks, and presents high-quality dishes according to standard recipes and presentation guidelines.

Quality Control :

Ensures consistency and adherence to culinary standards, monitoring portion sizes and food quality.

Hygiene & Safety :

Maintains a clean, safe, and sanitary workstation and ensures compliance with health and safety regulations.

Inventory & Waste Control :

Monitors food and operating costs, reduces waste, and assists with stock requisitions.

Team Supervision :

May manage and train junior chefs (Commis) and kitchen hands working within their section.

Menu Support :

Assists senior chefs with menu planning and the development of new dishes.

Collaboration :

Works closely with the Sous Chef and Head Chef and maintains good working relationships with other kitchen staff.

JOB SPECIFICATION :

Years of Experience : 4-5 years

Qualification : Bachelor's in Hotel Management

Knowledge Skills required : Preferably from Hotel Management or Food and Beverage Background with experience in kitchen operations, new café opening and coordination’s with cross functional teams. Should have good SAP and excel skills.

Interested candidates please share resume at