Chef

CDP/Sous Chef/Executive Chef/Assistant Chef/Sr Cook/Cook

Job Responsibilities:

• To lead the entire Kitchen Operations / Sections of Kitchen Operations viz., Chapathi, Rice, Gravies, Idly / Dosa Areas, Mise-en-place, vegetable cutting, in a highly automated and process-driven Kitchen
• In charge of a specified section/area of the Kitchen
• Preparing, cooking and presenting high-quality dishes/materials within the specialty section
• Ensure the standard and the set recipe is followed in the production process
• Providing the correct quality and quantity of prepared or pre-prepared food to customers
• Assisting the Head Chef and Sous Chef in creating menu items and recipes and developing dishes
• Check and ensure the correctness of the temperature of appliances and food
• Ensure food safety and temperature controls like cooking temperatures, packing & dispatch temperatures.
• Assisting with the management of health and safety, food hygiene practices
• Managing and training any Cooks & Assistant Cooks
• Monitoring portion and waste control
• Overseeing the maintenance of the kitchen and food safety standards
• Should monitor the inventory of all materials, including food materials and equipment
• Should be responsible for equipment maintenance and periodic preventive maintenance.
• Responsible for area cleaning & hygiene standards.

Qualification: BSC or Diploma in Hotel Management

Experience:

Knowledge / Skills

• Should have the knowledge and working skills in various sections of the kitchen
• Should know various cuisines and kitchen equipment
• Attention to detail
• Awareness of manual handling techniques
• Wastage management
• Cost effectiveness
• Indent follow-ups
• Kitchen Hygiene
• Production knowledge
• Quality & safety orientation
• Recipe trainings
• Self-motivated
• Team player
• Time management
• Understandable level of English spoken and written
• Basic computer skills