South Indian CDP

JOB SCOPE SUMMARY

Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef in training associates.

Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed.

Participates in the control of associates. Participates in associate’s development.

Participates in the control of food quality, food taste, food presentation, and food requisition.

DUTIES & RESPONSIBILITIES

Assist the Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food presentation and quality of product.

1. Prepares food for guests and associates efficiently and economically.

2. Ensures hygiene, cleanliness and tidiness in all areas of the kitchen including storage, cool rooms, Freezers, dry stores.

3. Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.

4. Participates in making food requisitions.

5. Participates in training and developing associates.

6. Works in all areas of food preparation as and when directed.

7. Ensures safe and correct use of the equipment, tools and machinery.

8. Assists the Sous Chef in planning and organizing the section assigned to.

9. Ensures that the standards of uniform grooming and hygiene are maintained.

10. Takes part in all scheduled training at his/her level.

11. Supervises the operation department

12. Maintain a safe and secure working environment

· Be aware of care, and adhere to occupational and safety legislation, policies and procedures.

· Initiate action to correct a hazardous situation and notify supervise/managers of potential danger.

· Adhere to the hotel’s security and emergency policies and procedures.

· Be familiar with property safety, current first aid and fire emergency procedures.

13. Comply with all hotel and corporate guidelines

· Abide by the Royal Orchid Code of Conduct.

· Abide by the Royal Orchid Employee Handbook.

· Abide by the Royal Orchid Hotels Ltd. policies and procedures.

14. Communication

· Deal effectively with gusts and workplace colleagues from a variety cultures.

· Work effectively in a team.

· Other tasks.

JOB KNOWLEDGE, SKILLS & ABILITIES

· Have a good knowledge of Western/ Basic of Asian and Indian cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner

· Be able to supervise and manage a shift

· Be able to supervise subordinate associates.

· Be willing and able to train and motivate staff

· Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards

QUALIFICATION STANDARD

Education: High School or Technical School preferred

Experience: 5-7 years cooking and food preparation experience

Additional Skill required: Leadership and training skills

Basic English communications skills

Good Health and creative

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Provident Fund

Work Location: In person