Gastronomy Technician

Join our dynamic team at Tamba, where we are excited to launch an innovative dining experience focused on exquisite Indian Coastal cuisine. We value collaboration, creativity, and a passion for culinary excellence.

Key Responsibilities:

1. Food Preparation:
   • Execute cooking tasks according to established recipes and quality standards.
   • Ensure timely preparation of dishes while adhering to presentation guidelines.
   • Implement portion control measures to reduce waste.
2. Station Management:
   • Organize and stock cooking stations with essential supplies.
   • Maintain a clean and orderly workspace.
   • Check kitchen equipment for functionality and report any malfunctions.
3. Quality Assurance:
   • Oversee food quality to maintain consistency in flavor, appearance, and presentation.
   • Regularly inspect ingredients and prepared dishes for freshness.
   • Comply with health and safety standards, including food handling and sanitation protocols.
4. Team Collaboration:
   • Coordinate with fellow kitchen staff to ensure efficient service delivery.
   • Communicate effectively with front-of-house personnel for timely order fulfillment.
   • Support the training and development of new kitchen team members.
5. Menu Innovation:
   • Contribute to the creation of new menu items and specials.
   • Provide constructive feedback on recipes and dish presentation.
   • Stay informed about the latest culinary trends and techniques.
6. Inventory Oversight:
   • Assist in monitoring inventory levels and placing supply orders.
   • Conduct routine stock assessments and notify supervisors of shortages.
   • Ensure proper storage and labeling of all ingredients and prepared items.

Qualifications:

• Culinary Education: High School Diploma required; culinary degree or equivalent experience preferred.
• Experience: At least 2 years of experience as a line cook in a fine dining or upscale restaurant setting.
• Certifications: Must obtain and maintain all relevant certifications and work permits.
• Culinary Skills: Proficient in food preparation techniques and presentation.
• Organizational Skills: Strong organizational abilities and multitasking skills with attention to detail.
• Team Player: Ability to collaborate effectively within a team environment.
• Time Management: Excellent time management skills and capacity to work efficiently under pressure.
• Communication Skills: Strong verbal communication skills for interaction with kitchen and front-of-house staff.
• Technical Skills: Familiarity with kitchen tools and equipment; knife skills are a plus.
• Food Safety Knowledge: Comprehensive understanding of health, safety, and sanitation regulations.
• Culinary Trends Awareness: Knowledge of current culinary trends and innovative cooking techniques.
• Nutritional Knowledge: Understanding of dietary needs and ability to accommodate various requirements.