South Indian Chef @ American Engineering

Job Description

Job description

• Create a vision for the cuisine, inspire your team and d elegate tasks effectively
• Be responsible for quality control and tasting the dishes;
• Making sure they are at the right standard and are p resented correctly before they go out to the customer
• Recruit, motivate and manage staff
• Liaise with suppliers, oversee deliveries, manage the
• Kitchen budget and design menus. You may spend less t ime cooking than in other chef role
• Technical skills (cooking techniques, including knowing how to cook, store and serve food)
• An understanding of food hygiene and health and safety
• Self- motivation
• Flexibility
• Teamwork and communication skills
• A willingness to learn and take on board instructions organisational skills and the ability to delegate attention to detail to ensure consistent, high standards commitment and loyalty
• A hard- working and calm approach
• The ability to work without supervision.

Skill:-

Proven experience as a machine operator - Working knowledge of diverse high-speed machinery and measurement tools - Understanding of production procedures - Adherence to health and safety regulations (e.g. constant use of kitchen uniform/ gear) - Ability to read blueprints, schematics and manuals - Teamwork and communication skills - Physical stamina and strength - Responsibilities:_ - Operate a wide array of machinery, including Dough Kneading, Rotary Chapati Maker, Dough Ball Cutting, Vacuum Packing, and Batch Coding, to prepare food for the rest of the day - Set up machines (calibration, cleaning etc.) to start a production cycle and operate as per the SOPs. - Responsible for achieving the production target as per predefined norms with quality product - Ensure the production is done within the range of accepted wastage norms - Control and adjust machine settings (e.g. speed) - Feed raw material or parts to semi-automated machines - Inspect parts with precision and measuring tools - Remove materials once they are finished cooking in the equipment, and store it in the proper area, such as the fridge, cabinet or freezer - Clean equipment while it is not in use at the end of every shift, and sterilize thoroughly to ensure it remains sanitary - Observe and monitor display panels and gauges while the machinery is in use to ensure everything is set at the correct temperature, and adjust as necessary - Be cognizant of any changes in a machines capabilities, and report any malfunctions to management - Machine down time record to be updated on hourly basis with accurate notification of problems. - Fix issues that might occur during the shift - Record production data at the end of every day, keep records of approved and defective units or final products - Collect samples from the machines while in the middle of processing to visually inspect the quality of the food - Read work orders and create the necessary quantity of food based on that - Monitor & control the packing team members for effecting sorting & packing - Strictly follow hygiene requirements and food safety principles - Making sure all the staff in the kitchen are aware of their roles and responsibilities and should execute in an efficient manner - Maintain activity logs ensuring good documentation practice is been followed with Zero documentation error on daily bases.

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Keyskills:   food processing restaurant management food styling food preparation culinary education recipe testing continental cuisine sauces commie activities kitchen management