Experience:
3 to 8 yrs.
Openings: 7
Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen.
Administer kitchen operations and prepare various dishes and sauces involving chicken, beef, seafood, pasta, pizza, soups, salads, dips, sandwiches, burgers, and many other items in accordance to menu.
Operation of the following: deep fryers char broiler, slicer, knives, Saute, mixer, inventory control and cost control.
Keeps kitchen, dish, and storage areas clean and organized.
Places food and supply orders as directed.
Receives product be verifying invoice and freshness of merchandise.
Sets excellent customer service and work examples.
Actively participates as a member of the management team.
Manages staffing levels throughout shift.
Performs additional responsibilities, although not detailed, as requested by the Chef at any time.
Verifies that kitchen staff follows all recipes and portions servings correctly.
Hires and trains employees to company standards.
Supervision and training of the kitchen staff in line with the Company Standard.
Preparation of food, in line with Standards of Excellence.
Effective guest interaction to enhance guest satisfaction,
Administration of orders to minimize shortages and wastage and effective stock control.
Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.
Correct use and maintenance of kitchen equipment.
Maintaining fridges and stores to the highest hygiene and stock rotation standards.
Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.
Achieving service excellence though Teamwork.
Menu Planning, Recipe Development, trial and Presentation,
Assist executive chef for Purchase and Inventory management, Stock Control.
Running a clean, sanitary and safe Kitchen operation in modern
standard, for optimum work flow.
Implementation food cost control, Labor balancing and Co-ordination
Openings: 7
Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen.
Administer kitchen operations and prepare various dishes and sauces involving chicken, beef, seafood, pasta, pizza, soups, salads, dips, sandwiches, burgers, and many other items in accordance to menu.
Operation of the following: deep fryers char broiler, slicer, knives, Saute, mixer, inventory control and cost control.
Keeps kitchen, dish, and storage areas clean and organized.
Places food and supply orders as directed.
Receives product be verifying invoice and freshness of merchandise.
Sets excellent customer service and work examples.
Actively participates as a member of the management team.
Manages staffing levels throughout shift.
Performs additional responsibilities, although not detailed, as requested by the Chef at any time.
Verifies that kitchen staff follows all recipes and portions servings correctly.
Hires and trains employees to company standards.
Supervision and training of the kitchen staff in line with the Company Standard.
Preparation of food, in line with Standards of Excellence.
Effective guest interaction to enhance guest satisfaction,
Administration of orders to minimize shortages and wastage and effective stock control.
Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.
Correct use and maintenance of kitchen equipment.
Maintaining fridges and stores to the highest hygiene and stock rotation standards.
Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.
Achieving service excellence though Teamwork.
Menu Planning, Recipe Development, trial and Presentation,
Assist executive chef for Purchase and Inventory management, Stock Control.
Running a clean, sanitary and safe Kitchen operation in modern
standard, for optimum work flow.
Implementation food cost control, Labor balancing and Co-ordination
Graduate in catering and Masters in management with
minimum 4 years of experience, good communication, good skills in
handling kitchen equipments.
Contact Details;
Recruiter Name: Azra
Telephone: +91-80-40867095 
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