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    Rashed Ahmed
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    The document describes the duties and responsibilities of a Head Indian Cook at the Sea Palace Restaurant. The duties include preparing Indian, Bangladeshi, and other Asian cuisine consistently, cooking complex meat and poultry dishes, preparing cold dishes and biryani dishes using various ingredients, complying with hygiene and safety laws, managing the kitchen operations, monitoring first aid and reporting accidents, ensuring staff health and safety, preparing all grill and tandoori items, overseeing the tandoori department staff and operations, and ordering supplies and managing stock. The management confirms that the details provided about Omar Faruk Fahim being a survivor and good cook and server that brought customers to the restaurant are true, and that he was well

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    The document describes the duties and responsibilities of a Head Indian Cook at the Sea Palace Restaurant. The duties include preparing Indian, Bangladeshi, and other Asian cuisine consistently, cooking complex meat and poultry dishes, preparing cold dishes and biryani dishes using various ingredients, complying with hygiene and safety laws, managing the kitchen operations, monitoring first aid and reporting accidents, ensuring staff health and safety, preparing all grill and tandoori items, overseeing the tandoori department staff and operations, and ordering supplies and managing stock. The management confirms that the details provided about Omar Faruk Fahim being a survivor and good cook and server that brought customers to the restaurant are true, and that he was well

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    10 views1 page

    A Traditional Indian Cuisine

    Uploaded by

    Rashed Ahmed
    The document describes the duties and responsibilities of a Head Indian Cook at the Sea Palace Restaurant. The duties include preparing Indian, Bangladeshi, and other Asian cuisine consistently, cooking complex meat and poultry dishes, preparing cold dishes and biryani dishes using various ingredients, complying with hygiene and safety laws, managing the kitchen operations, monitoring first aid and reporting accidents, ensuring staff health and safety, preparing all grill and tandoori items, overseeing the tandoori department staff and operations, and ordering supplies and managing stock. The management confirms that the details provided about Omar Faruk Fahim being a survivor and good cook and server that brought customers to the restaurant are true, and that he was well

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    SEA PALACE RESTAURANT

    (A Traditional Indian Cuisine)


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    His many kinds of duties and responsibilities as a Head Indian Cook are included:
    Preparation of Indian, Bangladeshi and others Asian Cuisine in a consistent way.
    Prepare, cook and finish complex meat and poultry dishes such as Chicken Curry, Chicken Vindaloo, Mutton
    Keema, Lamb Kurma and Lamb Bhuna etc.
    Prepare, cook and present complex cold dishes.
    He Prepare and cook Biriyani delicacies based on vegetable, mutton, chicken, fish, egg and paneer (cheese) etc.
    Complying with Hygiene & Health Safety Laws.
    Organized operation management of the Kitchen for fullest satisfaction of guests.
    Monitoring first aid and reporting and keeping record of accidents.
    Making sure health and safety of staff applied at all times.
    Preparing all grill items on menu. Ensuring food presentation and ingredients are the same at all time.
    Being in charge of dealing with complaints against staff in Tandoori Section.
    Setting all Tandoori items on menu.
    Preparing all Tandoori items on menu.
    Exercising complete authority over staff in Tandoori department.
    Exercising responsibility for selection, training education practice of staff if Tandoori department.
    Ordering supplies and managing stock.
    Budget and cost control.

    Confirmation from the Management


    It is highly recommended that all the fact include OMAR FARUK FAHIM are true. Moreover He was one of the
    survivors of this restaurant. His quality of cooking & service being brings more customers to this Restaurant. All though
    He was well qualified about Food and Beverage service & production management and He was well experienced. Should
    you have any further queries do not hesitate to contact with me.

    ___________________
    Managing Director

    House No. 37/32 (1st Floor), Johory Mohollah, Block F, Ring Road, Shyamoli, Mohammadpur, Dhaka-1207, Bangladesh

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