Indian Cook/chef and Restaurant Supervisor

**Cook/ Chef**

- Coordinate with other chefs/cooks in day-to-day kitchen operations.

- Making each food item as per set standards with no exceptions.

- Must be able to keep the food cost within the set budget. If the food cost goes over the set budget a written explanation about why this happened may be needed along with the measures or step that you will take to avoid this from happening again.

- Should be able to finish job duties, prep work, cleaning etc within the shift period.

- Deliver the food in timely manner with set standards including quality, quantity, taste & presentation.

- Order the supplies from the suppliers efficiently.

- Receive and record the supplies from suppliers as per food control plans requirement.

- Maintain proper record of supplies received.

- Maintain personal & kitchen hygiene at all times.

- Maintain kitchen safety & cleanliness at all times.

- Store, label food and record temperatures according to Food control plan.

- Prepare and cook food as per menu.

- May be required to do dishes on quiet nights or if the dishwasher is not available.

- Where applicable train new kitchen staff to set standards.

- Should have detailed knowledge & practical experience of Indian food.

- Should be able to multitask and work to full potential during busy periods.

- Should have a drive and ambition to be the best while being a part of the team that loves striving for excellence.

- Direct and supervise staff to make sure the smooth running of kitchen.

- Must have minimum of 1 year of experience in commercial cooking as cook or chef.

- Minimum commitment of 30 hours of work, including weekend, public holiday and split shift is required.

**Restaurant Supervisor**

- Should be able to get or have & keep a valid Duty Managers Certificate at all times.

- Should have & regularly update knowledge of Indian food, ingredients, taste etc. Knowledge of Indian food is very important to make recommendations, to make sure customers dietary needs etc are taken care of while making a recommendation.

- Designing menu for groups based on customer’s requirements.

- Managing banking and cashiering of the Restaurant.

- Training and supervising waiting and kitchen staff if needed.

- Good decision making, and customer service skills are required.

- Maintenance of the premises and equipment.

- If needed making rosters for the staff and communicating effectively with the staff to ensure everyone knows when they are working.

- Making sure timesheets are filled by each employee and submitted to payroll for processing on time in absence of restaurant manager.

- Ordering and inventory control following the ordering system.

- Receive and record the supplies from suppliers as per food control plans requirement.

- Maintain proper record of supplies received.

- To understand and maintain records on the use of the Food Control Act, first aid kit, OSH and Fire Safety procedures.

- Assist kitchen staff if needed.

- Planning and organizing events, food festivals in the restaurant.

- Maintaining records of stock levels and financial transactions.

- Making sure that dining facilities comply with health regulations, legal regulations and are clean, functional and of suitable appearance.

- Follow any instructions given by Director, restaurant manager or any representative appointed.

- Regular interaction with customers to assess their satisfaction with meals and service

- Take reservations, greet guests, and assist in taking orders as and when required.

- Should able to manage restaurant in absence of restaurant manager.

- Assist restaurant manager as needed to make sure restaurant operation runs smoothly.

- Should have minimum of 3 years of experience as restaurant manager, supervisor or assistant restaurant manager.

- Minimum commitment of 30 hours of work, including weekend, public holiday and split shift is required.