About this role
Education: No degree, certificate or diploma.
Work site environment: Hot. Work setting: Restaurant.
Ranks of chefs: Chef.
Tasks
- Maintain records of food costs, consumption, sales and inventory.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Create new recipes.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Prepare and cook complete meals and specialty foods for events such as banquets.
- Supervise cooks and other kitchen staff.
- Prepare and cook food on a regular basis, or for special guests or functions.
- Prepare and cook meals or specialty foods.
- Requisition food and kitchen supplies.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Train staff in preparation, cooking and handling of food.
Supervision: Staff in various areas of responsibility.
- Cuisine specialties: South Indian.
- Food specialties: Cereals, grains and pulses.
- Eggs and dairy.
- Fish and seafood.
- Meat, poultry and game.
- Stocks, soups and sauces.
- Vegetables, fruits, nuts and mushrooms.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Handling heavy loads.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
- Standing for extended periods.
- Bending, crouching, kneeling.
- Personal suitability: Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Initiative.
- Organized.
- Reliability.
- Team player.
Screening questions: Do you have experience working in this field?.
- Employment terms options: Early morning.
- Experience: 7 months to less than 1 year.
- Employment terms options: Evening.
- Morning.
- Day.
Weekend.