Key Result Areas for DCDP 1. Section Management: · Section Oversight: Oversee a specific section of the kitchen, ensuring all dishes are prepared to the highest standards. · Workflow Management: Manage the workflow and productivity of your section, ensuring all tasks are completed efficiently. · Timely Service: Ensure all food items from your section are prepared and served on time. 2. Training and Development: Staff Training: Train and develop junior kitchen staff, providing ongoing support and feedback. Performance Reviews: Conduct regular performance reviews for team members, identifying areas for improvement and growth. Training Programs: Identify training needs and arrange for additional training as required. 3. Inventory and Cost Control: Inventory Management: Manage inventory for your section, ensuring proper storage and rotation of ingredients. Waste Minimization: Minimize waste and control food costs by implementing efficient usage practices. Record Keeping: Maintain accurate records of inventory, usage, and waste. 4. Quality and Consistency: Quality Standards: Ensure consistency and quality in the preparation and presentation of food items. Quality Control: Implement and uphold quality control standards, conducting regular checks on ingredients and dishes. Problem Resolution: Address any quality issues promptly, ensuring standards are maintained. Job Type: Full-time Pay: Up to ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Key Result Areas for Commi’s 1 1. Food Preparation and Cooking: · Complex Cooking: Prepare and cook more complex dishes with minimal supervision, ensuring high standards are met. Quality Consistency: Ensure consistency and quality in the preparation and presentation of food items, following established recipes and techniques. Ingredient Management: Properly handle and store ingredients to maintain their quality and safety. 2. Mentorship and Training: Junior Staff Support: Mentor and support junior commis, helping them develop their skills and knowledge. Feedback and Guidance: Provide constructive feedback and guidance to improve performance and efficiency. Training Role: Assist in training new kitchen staff, ensuring they understand and follow kitchen procedures and standards. 3. Inventory Management: Stock Monitoring: Monitor ingredient stock levels for the assigned section, ensuring there are no shortages. Storage Procedures: Ensure proper storage and rotation of ingredients to maintain freshness and minimize waste. Reporting Needs: Report any inventory issues to the supervisor promptly for resolution. 4. Quality Assurance: Regular Checks: Conduct regular checks on ingredients and prepared dishes to ensure they meet quality standards. Quality Control Procedures: Implement and maintain quality control procedures to ensure consistency and high standards. Food Safety Compliance: Ensure compliance with all food safety standards and regulations. Job Type: Full-time Pay: Up to ₹28,000.00 per month Benefits: Food provided Health insurance Provident Fund Application Question(s): European background Work Location: In person
Key Result Areas for DCDP 1. Section Management: · Section Oversight: Oversee a specific section of the kitchen, ensuring all dishes are prepared to the highest standards. · Workflow Management: Manage the workflow and productivity of your section, ensuring all tasks are completed efficiently. · Timely Service: Ensure all food items from your section are prepared and served on time. 2. Training and Development: Staff Training: Train and develop junior kitchen staff, providing ongoing support and feedback. Performance Reviews: Conduct regular performance reviews for team members, identifying areas for improvement and growth. Training Programs: Identify training needs and arrange for additional training as required. 3. Inventory and Cost Control: Inventory Management: Manage inventory for your section, ensuring proper storage and rotation of ingredients. Waste Minimization: Minimize waste and control food costs by implementing efficient usage practices. Record Keeping: Maintain accurate records of inventory, usage, and waste. 4. Quality and Consistency: Quality Standards: Ensure consistency and quality in the preparation and presentation of food items. Quality Control: Implement and uphold quality control standards, conducting regular checks on ingredients and dishes. Problem Resolution: Address any quality issues promptly, ensuring standards are maintained. Job Type: Full-time Pay: Up to ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Key Result Areas for Commi’s 2 1. Advanced Food Preparation: Cooking: Prepare and cook a variety of basic dishes to a high standard, ensuring consistency and quality. Complex Dishes: Assist in the preparation and cooking of more complex dishes under supervision, gradually taking on more responsibility. Recipe Adherence: Follow recipes and cooking techniques as instructed by senior chefs. 2. Kitchen Support: Operational Support: Support the kitchen team in ensuring smooth operations during service, filling in gaps as needed. Task Management: Take on additional responsibilities as assigned by senior chefs, showing initiative and reliability. Timely Delivery: Ensure timely preparation and delivery of food items to maintain efficient service flow. 3. Team Collaboration: Effective Communication: Communicate effectively with other team members to ensure coordination and efficiency. Mentorship: Assist in training and mentoring Commis 3, providing guidance and support. Team Goals: Work collaboratively to achieve kitchen goals and maintain a positive work environment. 4. Quality Control: Food Safety: Monitor food storage and handling to ensure all items meet safety and quality standards. Ingredient Checks: Conduct regular checks on ingredients and prepared dishes to ensure freshness and quality. Reporting Issues: Report any quality or safety issues to senior chefs immediately for resolution. Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Application Question(s): European background Work Location: In person
Key Result Areas (KRA) for CDP / Senior CDP 1. Quality Assurance: o Standard Maintenance: Ensure all prepared items meet the restaurant’s standards for quality and consistency. o Quality Control: Implement and maintain quality control procedures, conducting regular checks on ingredients and dishes. o Feedback Implementation: Use customer and staff feedback to continuously improve quality standards. 2. Operational Efficiency: o Kitchen Operations: Streamline kitchen operations to ensure smooth service and efficient workflow. o Productivity Optimization: Optimize productivity in the base kitchen, identifying and addressing any bottlenecks. o Time Management: Ensure all tasks are completed within specified timeframes, maintaining high standards of efficiency. 3. Leadership: o Team Leadership: Lead and motivate kitchen staff in the base kitchen, fostering a positive and collaborative work environment. o Guidance and Support: Provide guidance and support to junior chefs, helping them develop their skills and knowledge. o Performance Management: Conduct regular performance reviews and provide constructive feedback to team members. 4. Menu Development: o Menu Planning: Contribute to menu planning and development, incorporating feedback and new culinary trends. o Recipe Development: Develop and refine recipes to ensure they meet the restaurant’s standards and customer preferences. o Training: Ensure kitchen staff are trained on new menu items and preparation techniques. 5. Customer Satisfaction: o Customer Feedback: Address customer feedback and implement improvements to enhance dining experience. o Presentation Standards: Ensure all dishes are presented to the highest standards, meeting customer expectations. o Consistency: Maintain consistency in the preparation and presentation of dishes, ensuring repeat customer satisfaction. 6. Team Coordination: o Team Management: Manage and coordinate the kitchen team during service, ensuring efficient workflow. o Staff Training: Train and mentor junior kitchen staff, ensuring they understand and follow service procedures. o Communication: Maintain effective communication with front-of-house staff to ensure a seamless dining experience. 7. Inventory and Cost Management: o Stock Control: Monitor and manage inventory levels, ensuring adequate supplies for service. o Cost Management: Implement cost control measures to minimize waste and control food costs. Job Type: Full-time Pay: Up to ₹35,000.00 per month Benefits: Food provided Health insurance Provident Fund Application Question(s): European background / Basic knowledge of Excel Work Location: In person