Chef

Cook for South & North Indian and Malay cuisines

Able to do handle cooking for restaurant /catering/ Wedding parties.

Good in cooking South & north Indian Vegetarian & Non Vegetarian foods. Including Desserts and Snacks (Minimum three years’ experience needed)

Able to work long hours, weekends and public holidays where necessary.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Experience in Dosa, Poori, Chapati ,Prata, Naan,Tandoori & Butter chicken , Goring including Seafood items.

Must handle kitchen equipment such as grinders & Mixers for daily Dosa, Idly, Snacks & Vadai etc for everyday.

Prepare meat, fish, poultry, vegetables , soups, gravies, sauces and desserts.

Handle inventories of orders, stocks in advance to ensure no material shortage.

Strictly adhere to appropriate disciplinary measures to authority requirements.

Work areas to be keep clean all the time to align good hygiene standards