Indian National Head Chef
Be able to prepare a variety of different dishes; mainly specialised in Indian and Chinese cuisine.
Follow the instructions and recommendation of the supervisor and catering head.
Ensure quality of food is consistent and made to high standards in line with health and safety guidelines.
Constantly be alert on freshness, presentation and temperature of food served.
Hands on responsibility for all kitchen operations including equipment, staffing and menus.
Efficient management of the kitchen