Excellence of all Indian cuisine

Overall responsibility for the kitchens daily operations.

Excellent leadership and management skills

Ability to create innovative and profitable menus.

Excellent cooking skills

Deep understanding of ingredients /produce.

Liaising with the vendors/suppliers

Interviewing, hiring , training new staff.

Responsible to keep food cost under control.

Monitoring and controlling stock levels.

Ensuring correct stock rotation procedures are followed.

Implementation of health and safety procedures in the kitchen.

Implementation of cleaning daily/weekly/monthly cleaning schedules.

Responsible for kitchen rota.

Ability to work under extreme pressure.

Excellent leadership and management.

Ability to delegate tasks.