Job Description

To apply for this role, please send your CV to thevrindavaninn@gmail.com or contact us at 97606422198.

Responsibilities and essential job functions include

To maintain high working standards and ethics as expected by the Restaurant/Executive Chef To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation at all times under guidance from a senior chef Able to take the lead on a station as well as educate and guide junior chefs To be able to work under pressure, for required hours in a heated environment To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries To aid in achieving desired food costs, kitchen standards and overall objectives To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning To remove any hazards and report any defects in the kitchen or equipment to a senior chef To keep high standards of personal and kitchen hygiene Assist in maintaining overall camaraderie in the kitchen To be able to communicate clearly and effectively in a kitchen environment To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets To be familiar with the opening and closing procedures of the kitchen and carry them out as expected To assist in other sections or help with other duties when the kitchen is short-staffed, in emergencies, and/or when the number of covers requires it. Show a commitment learn and grow as a professional chef during the period of employment To have knowledge of and be able to act during emergency situations, such as fire To carry out and assist in the smooth running of the kitchen To attend all meeting and training sessions as required To comply with any reasonable request from your superiors Professional Culinary experience over 2 years Experience in a Commis I or Commis II role, preferably within a reputable standalone restaurant Excellent communication skills (verbal and written, fluent English preferred) Culinary certificate from recognized institution preferred
Job Types: Full-time, Fresher

Pay: ?14,000.00 - ?20,000.00 per month

Benefits:

Food provided Paid sick time Paid time off
Schedule:

Day shift Evening shift Morning shift Night shift Rotational shift
Supplemental Pay:

Overtime pay Performance bonus Yearly bonus
Work Location: In person