Job Description

• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Assist in training within your department and to attend training sessions when requested in line with hotel requirements
• Hygiene control \xe2\x80\x93 Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• SOPs for all dishes are implemented with the aid of a Chef de Partie.
• Training of Commis \xe2\x80\x93 setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
• Attend all relevant meetings
• Be responsible for stocks and control of wastage, in according to company standards.
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.
• Be aware of the action to be taken in the event of fire.
• Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
• Have a complete understanding of the hotel\xe2\x80\x99s employee handbook and comply with the regulations contained within.
• Create and maintain an effective working relationship with colleagues and Managers.
• Be responsible for the ordering of all fresh produce and dry goods for kitchen use.

Job Type: Full-time Salary: 922,000.00 - 927,000.00 per month Benefits:

• Food provided
• Paid time off
• Provident Fund

Schedule:

• Day shift

Supplemental pay types:

• Yearly bonus

Experience:

• Indian Cuising: 8 years (Required)

Speak with the employer
+91 8828711061