INDIAN CHEF

Maintain the overall food cost within given guidelines as well as other kitchen related expenses by controlling purchases and maintaining adequate stock levels and orders.

To assist and maintain accurate recipes and costing for all dishes and buffet.

To prepared an Indian cuisine in daily operations and events.

Works the hours to guarantee the running of a professional operation at a sound level of guest satisfaction at all time, which may be allocated to him by the Sous Chef.

Maintain excellent communication lines with the Sous Chef, F&B Manager and all staff.

• What's your expected monthly basic salary?
• Which of the following types of qualifications do you have?
• How many years' experience do you have as an Indian Chef?
• Which of the following languages are you fluent in?
• Are you willing to undergo a pre-employment background check?
• How much notice are you required to give your current employer?

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