Fusion 6 symbolises the fusion of Indian traditions and culture through its range of cuisines, its decor, ambience and music by presenting a well designed Indian restaurant with the Indian, Mughalai and Punjabi variety of cuisines. We bring you miles away in Perth, Indian emotions, Indian feel, and Indian tang at highly reasonable prices. Our creative Kitchen is inspired by not just Indian culture eating preferences, but also present the food with a global approach.
We are looking for Chef full time with Min 2 years exp. with offering of $73,000 -$80,000 annually.
Job duties are as follows:
Food Preparation: Preparing ingredients, cooking, and assembling dishes according to recipes and presentation standards.
Menu Planning: Creating and updating menus, considering seasonal ingredients, customer preferences, and dietary restrictions.
Inventory Management: Managing stock levels, ordering supplies, and ensuring freshness and quality of ingredients.
Supervision: Overseeing kitchen staff, including cooks and assistants, and coordinating their activities.
Quality Control: Ensuring that dishes meet taste and presentation standards, and maintaining a high level of food safety and hygiene.
Cost Management: Controlling food costs, minimizing waste, and maintaining budgetary guidelines.
Training: Teaching and mentoring kitchen staff, sharing cooking techniques and best practices.
Customer Interaction: Engaging with customers to receive feedback and ensure satisfaction, especially in fine dining settings.
Kitchen Maintenance: Ensuring kitchen equipment is functioning properly and maintaining a clean and organized workspace.
Compliance: Adhering to health and safety regulations and ensuring the kitchen follows proper sanitation practices.
Apply Now.
We are looking for Chef full time with Min 2 years exp. with offering of $73,000 -$80,000 annually.
Job duties are as follows:
Food Preparation: Preparing ingredients, cooking, and assembling dishes according to recipes and presentation standards.
Menu Planning: Creating and updating menus, considering seasonal ingredients, customer preferences, and dietary restrictions.
Inventory Management: Managing stock levels, ordering supplies, and ensuring freshness and quality of ingredients.
Supervision: Overseeing kitchen staff, including cooks and assistants, and coordinating their activities.
Quality Control: Ensuring that dishes meet taste and presentation standards, and maintaining a high level of food safety and hygiene.
Cost Management: Controlling food costs, minimizing waste, and maintaining budgetary guidelines.
Training: Teaching and mentoring kitchen staff, sharing cooking techniques and best practices.
Customer Interaction: Engaging with customers to receive feedback and ensure satisfaction, especially in fine dining settings.
Kitchen Maintenance: Ensuring kitchen equipment is functioning properly and maintaining a clean and organized workspace.
Compliance: Adhering to health and safety regulations and ensuring the kitchen follows proper sanitation practices.
Apply Now.
