Posted:1 month ago|
Platform:
On-site
Full Time
1. 8 to 10 years of experience in the hotel industry.
2. Diploma or any graduation.
3. Certification from a culinary school.
4. Ensuring faster food production, quality, safety, and hygiene standards at the same time.
5. Suggesting innovative ways and procedures for the cooking process.
6. Preparing duty charts and manpower planning.
7. Working on food preparation based on received feedback.
8. Approving leave for Commis and kitchen stewards.
9. Leading the team during peak hours, before and during the movie interval breaks.
10. Following wastage control protocols.
11. Conducting team briefings on a day-to-day basis.
12. Following safety/security policies and procedures.
13. Conducting regular audits on hygiene and safety.
14. Regular checking and disposal of expired products if any.
15. Making reports on a timely basis.
16. Should be checking on the learning curve of each employee in the kitchen.
17. Developing and maintaining positive work relationships with team members.
18. Supporting the team to reach common goals.
19. Collaborating with the rest of the cooking team to ensure highquality food and service
20. Developing and maintaining positive work relationships with team members.
21. In order to guarantee that a consistent, high-quality product is prepared
22. The Chef de Partie is in charge of supervising the designated station or area of the outlet kitchen.
23. It will be essential to have a thorough understanding of kitchen cleaning procedures as well as occupational health and safety requirements.
24. Ability to multiple tasks.
25. Good communication and interpersonal skills.
26. Strong exposure to various cooking methods, ingredients, equipment, tools and processes.
27. Excellent knowledge of current cooking techniques and adaptability Good excel skills.
Job Type: Full-time
Pay: ₹20,000.00 - ₹30,000.00 per month
Ability to commute/relocate:
Experience:
Work Location: In person
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