Core Culinary Responsibilities Fish Frying Macarel, Big Prawns , Kingfish, chonak.. making Goan Fish Curry Authentic Preparation: Cook Goan specialties like seafood curries, Vindaloo, Xacuti, using fresh, local ingredients. Recipe Development: Create and refine recipes, ensuring high standards of taste, presentation, and quality. Quality Control: Monitor food quality, portion sizes, and presentation according to established standards. Mise-en-place: Prepare and organize ingredients (chopping, marinating) for daily service. Staff Supervision: Train, schedule, and manage kitchen staff, delegating tasks for meal prep, cooking, and plating. Inventory & Costs: Manage stock, order supplies, control food and labor costs, and minimize waste. Hygiene & Safety: Maintain impeccable cleanliness, sanitation, and adherence to food safety (HACCP) standards. Equipment Management: Ensure proper use and maintenance of kitchen equipment, reporting issues as needed. Leadership & Guest Focus Menu Planning: Contribute to menu creation and adaptation, keeping up with food trends. Guest Satisfaction: Address guest requests and complaints quickly and effectively. Collaboration: Work with front-of-house and other departments (stewarding) for smooth service.
expertly preparing and cooking authentic Goan Seafood like banana leaf, pomfret, Prawns Crab Tandoori Indian dishes like kebabs, breads (naan, roti), and tandoori specialties using a traditional clay oven, focusing on marination, temperature control, consistent quality, and presentation, while maintaining strict hygiene and collaborating with the kitchen team for a seamless dining experience.