Job Description

Provide the highest and most efficient level of hospitalityservice to the hotelguests.

Works in the designated station as setby Executive Chef and/or Sous Chef.

Able to organise the assigned work area and efficiently put away orders.

Able to prepare and sells food within recommended time frames to meet Guest expectations.

Able to operate kitchen equipment like braisingpan, baking ovens, stoves, grills, microwaves and fryers.

Able to produce quality product in a timely and efficient manner for the guests or staff.

Responsible to maintain cleanliness, sanitation at the assigned work area.

Responsible for preparing and cooking all food items by the recipeand to specification.

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Prepare all menuitems by strictly following recipes and yield guide.

Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

Slices, grind and cooks meats and vegetables using a full range of cooking methods.

Washand peel fresh fruits, vegetables and also able to weigh, measure and mixingredients on correct proportions.

Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a lacarte cooking.

Set-up the station with parstocks of menu items, and prepare the dishes designated for that station.

Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

Communicateany assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

Check and ensure the correctness of the temperature of appliances and food.

Serve food in proper portions on to correct serving vessels and pla

Job Types: Full-time, Permanent

Pay: Up to ₹15,000.00 per month

Benefits:

Food provided Health insurance Leave encashment Paid sick time Provident Fund
Experience:

total work: 1 year (Preferred)
Work Location: In person