Responsible for all food production in the area assigned to him
To assure conformance to all food production standards and specifications set by the executive chef
To control usage and eliminate wastage with a view to minimising food costs
To maintain a high standard of cleanliness in his station
To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef
To upkeep all equipment used in his section
To work with all other sections and maintain harmony in the main kitchen
To train and supervise kitchen personnel in his station
To ensure that employees in the department conform to house rules and policies of the Hotel
To initiate the performance evaluation of his subordinate staff
To ensure that kitchen personnel in his station conform to hygiene and sanitation practices
To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station
Job Types: Full-time, Permanent
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
Food provided
Health insurance
Life insurance
Schedule:
Day shift
Rotational shift
Supplemental Pay:
Performance bonus
Work Location: In person
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