Indian chef

Chefs perform various functions in restaurants and hotels that ensure meals are prepared and presented to customers satisfactorily.

The job description example shown below highlights important tasks, duties, and responsibilities that commonly make up the role of chefs in most hotels and restaurants:

• Maintain good relationship with customers and suppliers (resolving issues with suppliers if any arises)
• Strictly follow and adhere to the budget of the restaurant or hotel, by ensuring that supplies and/or orders are in line with the budget and supervising food and labor cost(s)
• Make sure that kitchen safety measures are met and that sanitation practices are carried out to the letter
• Create new methods and recipes in preparation of meals
• Make sure that the restaurant or hotel keeps up with new trends in the industry
• Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen and the restaurant or hotel at large
• Make sure that meal is prepared and served to customers in a timely manner
• Monitor and maintain stock levels so as to place orders for supplies as at when due
• Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers.

Requirements – Abilities, Skills, and Knowledge – for Chef Role

To be hired for the role of a chef in most restaurants and hotels, the following are major requirements and qualifications commonly set by employers that you may have to satisfy:

• Good and effective communication skills so as to be able to pass ideas across to kitchen staff and also understand what exactly customers want
• Good leadership and interpersonal skills, with the ability to work effectively in a team
• Good organizational and problem-solving skills
• Ability to multi-task and coordinate activities in pressing situations
• Good time management skills to complete much tasks and meet set targets
• Must be creative and proactive in attending to the various needs of customers.
• Ability to thrive in a fast-paced environment
• A respectable knowledge of food handling and environmental sanitation standards
• A Bachelor’s degree in Culinary Arts
• Any other form of certification in catering would be of added advantage
• At least 3 years of work experience as a chef in any good and reputable restaurant
• A minimum of 1 year in a chef-supervisory role.

Job Types: Full-time, Permanent

Pay: ₹8,128.90 - ₹45,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift

Work Location: In person