1. Supervise the preparation of all food

• Haveafulloperational knowledgeofallIndianrecipes,standards,andportionsizes
• Ensure all food is prepared as per food preparationrequirements
• Ensure meals are produced on time, and sufficient quantities are available for the variousareas
• Maintain stock levels of all kitchensupplies
• Be available for functions as they arise to ensure that the food is prepared and served as required
• Ensure all staff are aware of their duties and what is expected ofthem
• Teach new staff skills they require to perform their roles to the requiredstandard
• Delegate duties to kitchen staff as per the menurequirements
• Oversee and monitor the work of kitchen staff to ensure all tasks are done asrequired
• Give staff feedback on their performance to enable staffdevelopment
• Ensure any staffing issues are resolved fairly andquickly
• Ensure wastage is minimised by careful supervision of food preparationmethods
• Ensure proper hygienic storage methods are utilised to prevent foodloss
• Ensure the security of all alcoholic and non alcoholic drinkstocks
• Oversee the ordering and control of stocklevels
• Ensure staff are aware of and follow safe work practices at alltimes
• Assist other staff in the cleaning of the kitchen at the end of theshift
• Ensure his/her own work station is kept clean and hygienic at alltimes
• Assist the day-to-day running of thedepartment
• Carry out other tasks as required by theManager
• Pay careful attention to the operating budgets of the department to ensure that costsare controlled to maintain the correct levels ofspending

2. Oversee and supervise all kitchenstaff

3. Manage kitchenstocks

4. Ensure staff are working safely at alltimes

5. Assist the Restaurant Manager asrequired