Responsibilities
Job Purpose:
Under the general guidance and direction of the Executive/Sous Chef, is responsible for operating the shift in the Indian section of the Kitchen ensuring complete deliverance
Job Description:
• To assist in the improvisation of method of Production & presentation techniques
• To ensure that standard recipes of product preparation and quality are adhered to on a consistent basis
• Develop and maintain a well motivated team and recognizes any lack of team spirit and ensures the appropriate remedial action is taken
• To be involved personally in producing food & supervising his/her colleagues as well to contribute to the financial performance of the kitchen in respect of achieving labour, food cost and operating expense targets, controlling costs and maximizing revenues in line with these targets by proper portion control & preventing wastages
• To assist the Sous Chef in making and adhering to the SOP of the department
• To become familiar with all company policies, procedures and guidelines, and to implement them in a fair and responsible manner
• Assist the Executive Head Chef in purchasing foods and stock control to minimize wastage
• Organize effectively and efficiently the sections in the kitchen and according to the standard Purchase Specifications set down by the Executive Chef
• Assist in departmental training sessions and the training of new starters and Commis Chefs
• Ensure the kitchen is maintained in a clean, safe and hygienic state
Requirements
Knowledge/Skills:
• Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards
• To be able to work on the range & produce food each day personally through peak hours
• Techniques in quantity food production
• Inventory management
• Working knowledge of MS Office
Education
• Diploma in Hotel Management or equivalent from recognized Institute
Experience
A minimum of 3 to 4 years experience
