Work setting

• Central food commissary

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 5-10 people

Experience and specialization

Food specialties

• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Vegetables, fruits, nuts and mushrooms

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Attention to detail

Personal suitability

• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Additional Details

The Specialist Chef is responsible for preparing and executing authentic Burmese cuisine while maintaining Amaya Natural Food's culinary standards, food quality, and consistency. This role requires strong expertise in Burmese cooking techniques, ingredients, flavors, and presentation styles

• Prepare and cook authentic Indian dishes according to standardized recipes and presentation guidelines.
• Specialize in traditional Indian techniques including curries, biryanis, salads, soups, grilled items, and street-food style offerings.
• Ensure consistency in taste, portioning, plating, and food quality across all menu items.
• Monitor cooking times, temperatures, and ingredient quality to maintain excellence.
• Handle preparation of specialty sauces, spice blends, broths, marinades, and condiments unique to Indian cuisine.