DUTIES AND RESPONSIBILITIES

Preparation and Cooking of Indian and Somali Cuisine

• Prepare and cook a full range of authentic Indian and Somali dishes including appetizers, main courses, breads, side dishes, desserts, and beverages.
• Use traditional cooking methods such as tandoor, slow cooking, steaming, grilling, and modern methods where appropriate to bring out authentic Flavors.
• Ensure consistency in taste, texture, and presentation across all meals served.

Menu Planning and Development

• Design and curate daily and seasonal menus that balance guest preferences, dietary requirements, local ingredient availability, and authenticity.
• Incorporate customer feedback to continuously refine and improve the culinary offering.
• Collaborate with management and service staff to plan menus for events, themed nights, or special occasions.

Food Presentation and Quality Control

• Ensure every dish is presented attractively and to a high standard.
• Conduct regular tasting sessions and inspections to ensure food quality, freshness, and flavour.
• Adjust recipes and processes to maintain consistency despite ingredient variations or kitchen constraints.

Kitchen Operations and Staff Supervision

• Lead and supervise kitchen staff, assigning daily duties and ensuring smooth execution of meal service.
• Train junior chefs or kitchen assistants in culinary techniques, hygiene practices, and the preparation of Indian and Somali dishes.
• Foster a positive kitchen culture focused on teamwork, respect, and efficiency.

Inventory and Stock Management

• Monitor inventory levels of spices, dry goods, fresh produce, and kitchen supplies.
• Prepare and manage kitchen orders to ensure the availability of quality ingredients while avoiding overstocking or waste.
• Establish relationships with local and regional suppliers to source authentic ingredients whenever possible.

Kitchen Hygiene and Food Safety Compliance

• Maintain the highest standards of cleanliness and hygiene in all kitchen areas, ensuring compliance with local health regulations.
• Conduct routine cleaning schedules, deep-cleaning procedures, and staff hygiene audits.
• Implement and monitor proper food storage, labelling, temperature control, and waste disposal.

Adaptation for Diverse Guests & Dietary Needs

• Modify traditional recipes as needed to accommodate guests with allergies, dietary restrictions (e.g., gluten-free, vegan, halal), or special requests—without compromising on flavour or authenticity.
• Offer creative solutions for fusion or modern interpretations of traditional dishes to suit an international clientele.

Cost Control and Budget Management

• Work closely with management to maintain food cost percentages within target budgets.
• Track usage and wastage reports to optimize procurement and minimize food loss.
• Suggest improvements in portion control, menu pricing, and supplier negotiations to boost profitability.

Collaboration with Management and Front-of-House Staff

• Coordinate meal service times with front-of-house and guest relations teams to ensure smooth operations.
• Participate in team meetings to align culinary services with guest expectations and operational priorities.
• Provide culinary input into guest feedback analysis and service improvement strategies.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Degree/Diploma in Culinary Arts, Hospitality Management, or related field (diploma or degree level)
• Minimum of 5 years of professional experience preparing both Indian and Somali cuisine, preferably in a high-end or boutique hotel/resort setting
• Deep knowledge of traditional ingredients, cooking techniques, and regional variations in Indian and Somali cuisines
• Ability to create and present dishes attractively and innovatively
• Excellent organizational and time management skills
• Strong knowledge of food safety standards and best practices