The Saffron Restaurant an Indian junction to cater the most authentic Indian Food to our customer , We are located in WA and looking for a full - time chef with min 2 years of exp.
Job duties to perform as a chef:
Menu Planning: Designing and planning menus that reflect seasonal ingredients, customer preferences, and restaurant concepts.
Food Preparation: Overseeing the preparation and cooking of dishes, ensuring quality and consistency.
Supervision: Managing kitchen staff, delegating tasks, and providing training and guidance.
Inventory Management: Ordering and managing kitchen supplies and ingredients, ensuring that stocks are maintained and wastage is minimized.
Quality Control: Ensuring that all food served meets high standards of taste, presentation, and safety.
Sanitation and Safety: Maintaining cleanliness and organization in the kitchen, adhering to health and safety regulations.
Cost Control: Monitoring food costs and labor to ensure the kitchen operates within budget.
Customer Interaction: Engaging with customers when needed, receiving feedback, and making adjustments to the menu based on preferences.
Creativity: Experimenting with new recipes and techniques to keep the menu fresh and exciting.
Problem-Solving: Addressing any issues that arise in the kitchen, from equipment malfunctions to staff conflicts.
APPLY NOW
Job duties to perform as a chef:
Menu Planning: Designing and planning menus that reflect seasonal ingredients, customer preferences, and restaurant concepts.
Food Preparation: Overseeing the preparation and cooking of dishes, ensuring quality and consistency.
Supervision: Managing kitchen staff, delegating tasks, and providing training and guidance.
Inventory Management: Ordering and managing kitchen supplies and ingredients, ensuring that stocks are maintained and wastage is minimized.
Quality Control: Ensuring that all food served meets high standards of taste, presentation, and safety.
Sanitation and Safety: Maintaining cleanliness and organization in the kitchen, adhering to health and safety regulations.
Cost Control: Monitoring food costs and labor to ensure the kitchen operates within budget.
Customer Interaction: Engaging with customers when needed, receiving feedback, and making adjustments to the menu based on preferences.
Creativity: Experimenting with new recipes and techniques to keep the menu fresh and exciting.
Problem-Solving: Addressing any issues that arise in the kitchen, from equipment malfunctions to staff conflicts.
APPLY NOW
