Responsibilities
Position Purpose
To prepare and provide highest quality food in kitchen maintaining utmost hygiene and sanitation levels and to deliver effective, courteous and friendly service to the guests resulting in optimum guest satisfaction in an atmosphere of high individual morale
Key Responsibilities
• To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department
• To prepare the mis-en-place as required by the daily menu
• To maintain his work station and area in clean and orderly condition at all times
• To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition
• To carry out any duties assigned by the chef
• To follow the house rules and policies laid down by the management
• To adhere to strict grooming and hygiene standards
• To consciously and continuously strive to better his/ her skills and increase his/ her knowledge
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
• Preferable to have a Certificate Course in Cookery from a reputed Institute
• Should have at least 10 + 2 qualification
Experience
• At least 3-4 years working in the Bakery Section.
