Job Description

? Does the mise-en-place according to the daily operational requirements.

? Maintain the cleanliness of the kitchen equipment on day to day basis.

? Produces simple food items.

? Assist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood.

? Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.

? Strictly follows the procedure of portion control.

? Assists with checking and receiving raw and processed food items.

? Maintains the storage criteria at the refrigerator, walk-in, freezer and dry stores.

? Clean and store equipment and upkeep the working stations.

? Responsible for maintaining the waste management.

? Actively pursuing cost-saving measures without affecting the quality of food.

? Follows HACCP standards and maintains personal hygiene.

? Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

? Attends and participates in daily briefings and other departmental meetings as per schedule.

? Attends and participates in training sessions as per the departmental training scheduled.

? Carry out any reasonable duties as instructed by the Sous Chef.

Job Types: Full-time, Contractual / Temporary
Contract length: 11 months

Pay: ?15,000.00 - ?17,000.00 per month

Benefits:

Food provided Provident Fund
Application Question(s):

Where are you based currently? can you come for food trial? How soon can you join? How many years of experience do you have?
Work Location: In person