Job Description

Job Responsibilities To provide food as per standard recipes. . To operate the bakery as per the laid out standards of the kitchen. . To minimize costs and avoid wastage. . To ensure that culinary standards comply with hotel policies and adherence to the standards. . To attend training classes and sessions as recommended by the chef or chef trainer. . To maintain bakery equipment as per TPM standard. . To follow first in first out in all stores. . To understand company\'s policy relating to hygiene time and safety. . To maintain high standard of personal grooming and hygiene at all times. . To carry out other duties as assigned by chef / supervisor and to respond to change in departmental function as per company policy. . Work in shift or break shift depending as per chef\'s instruction. . Assist the outlet chef during spring cleaning . Assist the Sous Chef/ C D P in developing and standardizing new recipes. . Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. . To undertake the responsibilities of the outlet chef in his absence. Job Requirements To provide food as per standard recipes. . To operate the bakery as per the laid out standards of the kitchen. . To minimize costs and avoid wastage. . To ensure that culinary standards comply with hotel policies and adherence to the standards. . To attend training classes and sessions as recommended by the chef or chef trainer. . To maintain bakery equipment as per TPM standard. . To follow first in first out in all stores. . To understand company\'s policy relating to hygiene time and safety. . To maintain high standard of personal grooming and hygiene at all times. . To carry out other duties as assigned by chef / supervisor and to respond to change in departmental function as per company policy. . Work in shift or break shift depending as per chef\'s instruction. . Assist the outlet chef during spring cleaning . Assist the Sous Chef/ C D P in developing and standardizing new recipes. . Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. . To undertake the responsibilities of the outlet chef in his absence.

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