Job Description

Education and Experience

High school diploma or Graduation in Hotel management; 2 years' experience in the culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 years' experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Kitchen Food quality and safety Standards and Responsibilities are met

Responsible for the pre preparation and basic production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.

Support to kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Maintains food preparation handling and correct storage standards.

Recognizes superior quality products, presentations and flavor.

Follow the procedures and instructions from supervisors for day to day operations basic pre preparations as per operations requirements for (e.g., Bulk cooking, Live cooking, Patients dietary, Bakery).

Communications production needs to key personnel.

Follow and process the production prep list.

Check and follow daily and weekly menu items as per the students, Doctors and patients requirements.

Ensures compliance with all applicable laws and regulations (e.g., HACCP, FSSAI, and State Health Department).

Check and process daily bulk production needs.

Prepares and cooks foods of all types, either on a regular basis or for special students request or events.

Checks the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented and creates decorative food display.

Job Types: Full-time, Permanent

Pay: ₹15,598.53 - ₹20,120.24 per month

Benefits:

Food provided Health insurance Paid sick time Provident Fund
Experience:

total work: 2 years (Required)
Work Location: In person