Bikaner Sweets & Curry Cafe is a licensed dining restaurant serving authentic Indian Cuisine and sweets.
We are looking for a senior experienced culinary professional with innovative thinking and extensive understanding of Indian spices, textures, and techniques that can influence every dish that leaves the kitchen.
CHEF IS RESPONSIBLE FOR:
• Cooking and service of food according to the restaurant's quality and service standards by chefs, cooks, apprentices and kitchen hands
• Organizing and rostering of kitchen staff
• Training of kitchen staff
• Ordering, receiving and storage of food
• Safety and cleanliness of all kitchen and food storage areas
• Creating harmonious environment amongst all staff within the restaurant, especially the kitchen
• Food costs meeting and exceeding agreed targets
• Menu and operational planning
• Food safety plan
MAIN ACTIVITIES/DUTIES:
• Meeting all daily requirements of the business
• Organise the production of high quality food according to menu guidelines
• Supervise all members of the kitchen team according to staffing guidelines
• Ensure good communication between floor staff and kitchen staff and within the kitchen
• Ensure that supplies and deliveries are properly ordered in line with managements policies of recommended suppliers and the use and maintenance of a monthly order book
• Ensure that supplies and deliveries are received and accounted for Undertake regular stock-takes
• Maintain restaurant cost control systems
• Achieve food cost figures according to agreed standards 21%.
• Tracking food cost weekly (from Sun to Sat) and supplying to manager by close of business Sunday after weeks end
• Tracking food costs monthly from 1st to 31st of month and supplying to manager within 4 days of months end.
• Undertake training and supervise the training of all staff, including apprentices and trainees
• Organising the performance reviews of all permanent kitchen staff twice yearly.
• Support the front of house supervisor in the management of the dining room
• Ensure that the kitchen staff follow hygienic food handling practices
• Organise and implement regular cleaning and waste disposal in line with food safety plan
• Organise and implement safe work practices
• Maintain kitchen equipment and plant in line with food safety plan
• Report regularly on the above activities to the owner
• Plan and implement menu changes in consultation with the owner. Day weather dependent special, 4/6 menu changes annually.
• Any other duties as required from time to time ie. Washing dishes, cleaning.
• Organising and implementing food safety plan in line with management guidelines
• Ensuring E.O.M paperwork is filled in and filed.
We are looking for a senior experienced culinary professional with innovative thinking and extensive understanding of Indian spices, textures, and techniques that can influence every dish that leaves the kitchen.
CHEF IS RESPONSIBLE FOR:
• Cooking and service of food according to the restaurant's quality and service standards by chefs, cooks, apprentices and kitchen hands
• Organizing and rostering of kitchen staff
• Training of kitchen staff
• Ordering, receiving and storage of food
• Safety and cleanliness of all kitchen and food storage areas
• Creating harmonious environment amongst all staff within the restaurant, especially the kitchen
• Food costs meeting and exceeding agreed targets
• Menu and operational planning
• Food safety plan
MAIN ACTIVITIES/DUTIES:
• Meeting all daily requirements of the business
• Organise the production of high quality food according to menu guidelines
• Supervise all members of the kitchen team according to staffing guidelines
• Ensure good communication between floor staff and kitchen staff and within the kitchen
• Ensure that supplies and deliveries are properly ordered in line with managements policies of recommended suppliers and the use and maintenance of a monthly order book
• Ensure that supplies and deliveries are received and accounted for Undertake regular stock-takes
• Maintain restaurant cost control systems
• Achieve food cost figures according to agreed standards 21%.
• Tracking food cost weekly (from Sun to Sat) and supplying to manager by close of business Sunday after weeks end
• Tracking food costs monthly from 1st to 31st of month and supplying to manager within 4 days of months end.
• Undertake training and supervise the training of all staff, including apprentices and trainees
• Organising the performance reviews of all permanent kitchen staff twice yearly.
• Support the front of house supervisor in the management of the dining room
• Ensure that the kitchen staff follow hygienic food handling practices
• Organise and implement regular cleaning and waste disposal in line with food safety plan
• Organise and implement safe work practices
• Maintain kitchen equipment and plant in line with food safety plan
• Report regularly on the above activities to the owner
• Plan and implement menu changes in consultation with the owner. Day weather dependent special, 4/6 menu changes annually.
• Any other duties as required from time to time ie. Washing dishes, cleaning.
• Organising and implementing food safety plan in line with management guidelines
• Ensuring E.O.M paperwork is filled in and filed.
