Must have atleast 6-12 months duty manager experience in licensed premises. Current duty Manager certificate will be plus point.                  

1. Training and supervising staff
2. Agreeing and managing budgets
3. Plan menus by consulting with chef and Manager: estimate food and beverage costs and profits: adjust menus
4. Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
5. Promoting and marketing the business
6. Overseeing stock levels and ordering supplies
7. Making staff roster and taking reservation
8. Handling customer enquiries complaints and problem solving
9. Greeting and advising customers. Taking food and beverage orders and delivering the same to customers.  Assessing and improving profitability
10. Liaising with customers, employees, suppliers, licensing authorities and sales representatives
11. Making improvement to the running of the business and developing the Restaurant.
12. Maintains cleanliness (wiping the tables and layout them nicely) schedule regular maintenance and cleaning of facilities, linen service glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
13. Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

Wait Staff Job Responsibilities

1. Greeting customers with a smile.
2. Taking food and drinks order and serve them.
3. Drinks pickup from bar.
4. A happy attitude and great smile.
5. Set and prepare tables for customers.
6. Clean and polish cutlery and glasses.
7. Restock food and drinks.
8. Adhere to food, sanitary and safety standards.
9. Collaborate closely with other staff members.

 Experience and Qualifications: -Minimum of 3 years experience in Indian kitchen as Chef or Cook. -Able to work in tandoor as well as curry.

-Prepare Traditional Indian food 

-Prepare Tandoori food and dishes

 -Organise stock and let the Manager know for ordering 

-Discuss food preparation issues with the Manager, Kitchen and Waiting staff members

 -Capable of cooking India curries and Tandoori Items 

-Aware of frozen food how to freeze and preserve food

 -Prepare bulk and catering orders

 -Keep the food preparation area clean and tidy

 -Maintain sanitation, health and safety standards in work place

 -Verified that the prepared food meets the requirements for quality and quantity

 -Pre- cooked items such as Chicken, Seafood in order to prepare them for later use and --preserve them accordingly 

-Planning menus with the Restaurant Manager, estimating food and labour cost.

 -Show different cooking techniques and be able to advice cooking procedure -Maintain high level of hygiene as required

 -Train and select other staff to cook Indian curries etc 

-Discuss any food related issues directly with the Restaurant Manager