Job Description

Food Preparation:

Prepare and cook dishes within their assigned station, ensuring quality, consistency, and adherence to recipes and standards.

Team Leadership:

Supervise and train demi-chef de parties, commis, or trainee chefs, ensuring efficient workflow and adherence to schedules.

Menu Development:

Assist the Head Chef and Sous Chef in creating new dishes and menus.

Quality Control:

Maintain portion control, monitor waste, and ensure a high standard of food quality and presentation.

Hygienic Practices:

Ensure all areas within their section are clean, hygienic, and tidy, adhering to food hygiene and safety regulations.

Stock Management:

Assist with maintaining an efficient ordering system, managing deliveries, and controlling stock levels.

Record Keeping:

Complete records as directed, accurately and in a timely manner.

Customer Service:

Provide efficient and friendly service to customers if needed.

Safety and Security:

Ensure the safety and security of company and client property and money.

Reporting:

Report complaints, compliments, incidents, and irregularities to the line manager.

Supervision:

In the absence of senior chefs, oversee meal service and ensure dishes are served according to specifications and on time.
Job Type: Full-time

Pay: ?30,000.00 - ?35,000.00 per month

Schedule:

Rotational shift
Supplemental Pay:

Overtime pay
Application Question(s):

What is your salary expectation ? We are looking for Rajouri Garden location, are you comfortable for this location ?
Work Location: In person