Indian Chef

Responsible for making the dish of Indian Foods according to the requirements of the Menu on the Cruises.
1. Be open to receive guest feedback, as well as colleagues to improve service quality.
2. Always exchange information with F&B staff And always take care of guest when they need.
3. Cook and serve food to guest to ensure quality and on time.
4. Participate in consulting and designing Indian menu for chef approval.
5. Present the food at the buffee area at the designated time.
6. Always exchange information among staffs in the kitchen
7. Fully implement the terms, procedures, standards of Kitchen Department.
8. Prepare and cook dishes in the menu.
9. Along with the kitchen staff maintain high standards of personal hygiene, uniforms, Coordinate with the staffs to clean kitchen area daily.
10. Maintain quality, decorate food always at the highest level. With high working intensity and savings.
11. Always ensure quality of food, quality standards, safety and hygiene.
12. Follow the 'FI-FO' principle for foods.
13. Regularly check and bring more food to the buffet area.
14. Do not cook or display too much food.
15. Cook in standard formula.
16. Ensure high standards of quality food, present as standards