Major responsibilities of the Chef-Indian Cuisine are to:

• To organize all the resources within the Kitchen and other areas.
• To ensure timely preparation of food as per set menu and within the set cost.
• To ensure quality, quantity and hygienic food is served with particular emphasis on presentation. To try and ensure minimum / no wastage (excess food balance).
• To plan and cost menus in coordination with the deputy project manager keeping in mind the basic principle of FIFO. To plan for variety of preparations in the menu ensuring the satisfaction of the client and within the set cost norms.
• To assist store keeper in indenting for provisions.
• To be responsible for allocation of work to other kitchen staff.
• When required, to prepare and cook dishes.
• To ensure timely pre preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken, fish and bakery products) and cooking.
• To ensure proper cleanliness of the kitchen area.
• To know and observe all safety rules and effectively supervise so as to ensure implementation of company HSE policy and discipline in the production area and by the staff.
• To ensure that all norms, procedures, policies, documentation logs pertaining to HSE / HACCP company standards are followed and records maintained.
• To immediately report and where possible to take action in relation to any accident, fire incident, loss or damage including hazards/near miss are properly recorded.
• To develop and train minimum of one assistant kitchen staff in skills in order to be eligible for promotion.
• To ensure proper cleaning and sanitization as per company standards of kitchen area, stores, chillers, freezers, dry stores within the kitchen/production area. Also ensuring the cleaning of work tables, cooking utensils, tools, kitchenware and other related production equipment and machinery is cleaned after use and kept in its allotted place to ensure easy availability and safety.
• To actively participate in all HSE meetings and chair the meetings in the absence of the Camp Boss.
• To follow Newrest Gulf HSE plan and achieve HSE targets.
• To ensure proper grooming and hygiene of self .and all production staff.
• To oversee/assist/sort out stores and maintain stores including meat, fish, vegetable and frozen items.
• To ensure that all required data are made available for the proper use of Unrest, and follow its methodology.
• Respect and follow up QHSE policies & must rules.

• Must have thorough knowledge of Indian cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.  
• Possess good leadership and training skills. 
• Knowledgeable in HACCP.
• Good command in verbal and written English to meet business needs. 
• Working experience in similar capacity with international chain hotels or catering is preferred. 
• Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation