Hospitality

Atithi Indian Restaurant

Netherlands



## Tasks

*   Carrying out preparatory work such as washing, cutting, (pre)cooking, mixing/stirring, etc.
*   Assessing the quality (freshness, shelf life, etc.) of products/ingredients to be used.
*   Preparing dishes according to recipes or specific instructions from the sous chef/master chef.
*   Carrying out interim quality checks (cooking, taste, color, fluidity, etc.) and making adjustments where necessary.
*   Plating, presentation and garnishing.
*   Checking dishes for the presentation standards (before passing on)
*   Managing and controlling the pass counter.
*   Inventory control: checking, receiving, storing and accounting the inventory.
*   Making proposals for changes to the menus, recipes, garnishes, etc. Elaboration of proposals in recipes and preparation instructions, etc
*   Good knowledge of the Indian ingredients, spices, and their use in Indian cuisine.
*   Basic knowledge and skills of the main streams of Indian cuisine.
*   Basic knowledge and skills of operating Tandoor.
*   Cleaning the working environment and kitchen appliances
*   Signaling defects and preventions
*   Controlling waste disposal, minimizing the waste and cost controlling.

## Requirements

*   Candidate must have 2 years of experience in an Indian kitchen.d or EU region.
*   Candidate must have 2 years of experience in Indian kitchen.
*   Candidate must be present within The Netherlands, Switzerland or the EU region.

Contract

<h2 id="tasks">Tasks</h2>
<ul>
<li>Carrying out preparatory work such as washing, cutting, (pre)cooking, mixing/stirring, etc.</li>
<li>Assessing the quality (freshness, shelf life, etc.) of products/ingredients to be used.</li>
<li>Preparing dishes according to recipes or specific instructions from the sous chef/master chef.</li>
<li>Carrying out interim quality checks (cooking, taste, color, fluidity, etc.) and making adjustments where necessary.</li>
<li>Plating, presentation and garnishing.</li>
<li>Checking dishes for the presentation standards (before passing on)</li>
<li>Managing and controlling the pass counter.</li>
<li>Inventory control: checking, receiving, storing and accounting the inventory.</li>
<li>Making proposals for changes to the menus, recipes, garnishes, etc. Elaboration of proposals in recipes and preparation instructions, etc</li>
<li>Good knowledge of the Indian ingredients, spices, and their use in Indian cuisine.</li>
<li>Basic knowledge and skills of the main streams of Indian cuisine.</li>
<li>Basic knowledge and skills of operating Tandoor.</li>
<li>Cleaning the working environment and kitchen appliances</li>
<li>Signaling defects and preventions</li>
<li>Controlling waste disposal, minimizing the waste and cost controlling.</li>
</ul>
<h2 id="requirements">Requirements</h2>
<ul>
<li>Candidate must have 2 years of experience in an Indian kitchen.d or EU region.</li>
<li>Candidate must have 2 years of experience in Indian kitchen.</li>
<li>Candidate must be present within The Netherlands, Switzerland or the EU region.</li>
</ul>


Indian Speciality Chef (level-4)

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Zelfstandig werkend kok I / Chef

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