JOB DESCRIPTION & REQUIREMENTS

Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Must have experience to prepare all the bellow receipes
Break Fast :
Idly
Dosa (All Types)
Poori with Aloo
Pongal
Chapathi
Upma
Aloo Paratha
Kichadi (All Types)
Egg (All Types)
Sambar
Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)
Different Types of Masalas (Channa, Green Peas, Black Eye Beans)
Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)
Vegetarians:
Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)
Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu
Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)
Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)
Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,
Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)
North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)
Chinees(Fried Rice,Noodles)
Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.
Non-Vegetarians:
Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),
Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry
Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)
Sea Foods:
Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry
Chinees:
Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .
Biriyani:
(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)
Snacks
Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,
Soup:
Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom
Soup,Spinach soup,Mulaguthani Soup,
Sweets:
(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)
Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo
Rava Kesari Recipe, Kaju Mysore Pak
Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,
Coconut Milk and Rose Custard, Rice Kheer
Tandoori:
Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,
Salads:
All Types of Salads
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Coordinate and supervise work of kitchen staff.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Bake breads, rolls, cakes, and pastries.
Prepare relishes and hors d’oeuvres

Please refer the Job description for details