Cuisine - North indian

1. Oversees and organizes kitchen stock and ingredients and Manages food and product ordering by keeping detailed records and minimises waste,
2. Adhere to and implement sanitation and safety regulations and ensure that kitchen activities operate in a timely manner
3. Works with existing systems to improve waste reduction and manage budgetary concerns
4. Manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
5. Trains new kitchen employees to restaurant and kitchen standards and ensure they are maintaining quality and consistency by following designated recipes/SOPs
6. Coordinates with manager on supply ordering, budget, and kitchen efficiency and staffing and Resolve GUEST problems and concerns personally.
7. Supervises all food preparation and presentation to ensure quality and restaurant standards and develop new menu options based on seasonal changes and GUEST demand
8. Perform and responsible for any other responsibilities allocated to him time to time by Exe Chef/Sr management
9. Understand fire extinguishing system installed and able to act upon basic fire prevention