Specialty Chef (Indian Cuisine)

It is the responsibility of the Specialty Chef (Indian Cuisine) to execute the dishes according to the established menu, following the established recipes, complying with all established hygiene protocols, and maintaining the quality standards established by BDR

Description of Responsibilities:

• Prepare the necessary ingredients of the food to be prepared, to meet the established daily production.
• Know the standardized recipes of Indian cuisine to be prepared.
• Know and perform necessary cuts of meats, vegetables and condiments.
• Perform the sequence of service in the consumption centre according to the established procedures.
• Correctly manage products to avoid waste.
• Know and apply the correct times and temperatures for cooking meat and fish.
• Apply the standards of hygienic handling of equipment, food and beverages established by the hotel.
• Report anomalies in the operation and service for follow up.
• Report cleaning and fumigation needs to the Chef de Cuisine and/or Senior Sous Chef (when
• applicable).
• Receive and stock incoming products from the warehouse to have them available for daily operation.
• Work based on the percentage of operation, calculating the amount of production according to the information provided by the Chef de Cuisine and/or Senior Sous Chef (when applicable) to avoid waste.
• Inform the Captain of any anomaly during the service for the corresponding control and follow-up in the area.