Chef cum Captain

About the role

Guest Relations: Welcome and seat diners, present menus, and offer expert recommendations on food and beverages. Address and resolve any customer complaints promptly Team Leadership: Supervise the waitstaff, conduct pre-shift briefings, and delegate tasks to ensure a smooth, efficient shift. Train junior servers on menu items, wine pairings, and service standards. Service Coordination: Liaise directly with the kitchen and bar to ensure timely and accurate order delivery. Quality Assurance: Inspect the dining room before service to ensure cleanliness, adequate supplies, and adherence to hygiene and safety standards. Operational Duties: Manage table reservations, organize staff duty rosters, and prepare reports on customer feedback and team performance In addition that must need to know how to cook the following items - Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta - Fish Molee. Famous in South India - Kerala Karimeen Fry. - Aila Curry. - Prawns Kuzhambu. - Kheema with Coconut Curry - Chicken Roast. - Payyoli Chicken Fry. - Chettinadu Chicken - Crab (Small and Big Size) - Mutton Biriyani - Chicken Biriyani - Egg Biriyani - Prawn Biriyani - hettinad Dry Pepper Chicken, - Chettinad Kozhi Kuzhambu, - Spicy Chettinad Fish Fry Recipe - Chettinad Mutton Chops Kuzhambu Recipe - Chettinad Nandu Varuval Recipe - Thalapakkati Style Chicken Biryani - Mutton Chukka Varuval - Chicken Ghee Roast - Chettinad Chicken Kuzhambu - Small Variety Fish Fry - Boondhi Raita - Boiled Egg - Fruit Custard - Weigh, measure, mix and prep ingredients according to recipes. - Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients. - Check food and ingredients for freshness. - Arrange and garnish dishes. - Work well under pressure and within the time limit. - Ensure that kitchen area, equipment and utensils are cleaned

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