Eligibility
- The candidate should have experience of 5 years in Japanese/Thai/Malaysian cuisine
- The candidate should have worked as Soue or Head chef in oriental cuisine
Responsibilities
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approve and “polish” dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-oworkers
Requirements and skills
- Proven experience as Soue or Head Chef
- Exceptional proven ability of kitchen management
- Ability in dividing responsibilities and monitoring progress
- Outstanding communication and leadership skills
- Up-to-date with culinary trends and optimized kitchen processes
- Good understanding of useful computer programs (MS Office, restaurant management software, POS)
- Credentials in health and safety training
- Degree in Culinary science or related certificate
Job Type: Full-time
Pay: ₹50,000.00 - ₹100,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
Ability to commute/relocate:
- Chennai, Chennai - 600034, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Oriental Cuisine: 5 years (Required)
- restaurant: 5 years (Required)
