Location
Bangalore | India
Job description
Responsibilities
- Trains, develops and motivates supervisors and production staff to meet and exceed established food preparation standards on a consistent basis
- Teaches preparation according to recipes and follows up and discusses ways of constantly improving the cuisine
- Should be able to provide direction for all day-to-day operations in the kitchen
- Provides guidance and direction to subordinates, including setting performance standards and monitoring daily tasks
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared
- Ensures compliance with food handling and hygiene standards along with HSEQ team
- Ensures all equipment in the kitchen is properly maintained and in working order
- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
- Ensure proper grooming and hygiene standards for all kitchen staffs
- Work on food related feedbacks and track improvements
- Ensure sufficient staffing levels are scheduled to accommodate business requirement
- Identifies the developmental needs of kitchen staffs and provide training, mentoring, and also helping them to improve their knowledge or skills
- Ensures disciplinary procedures and documentation are completed operational standard and company policies
- Co-ordinate with other departments regarding feedback related to food and any provide timely update on the outcome.
Qualifications
- B.Sc. Hotel Management
- Years of Experience: 5-7 years or relevant experience in large institutional catering establishment
- Understanding of Indian cuisine is a MUST
- Computer proficiency
- Good interpersonal skills
Designation: Unit Chef
Salary: Rs.5,50,000 to 7,50,000 per annum based on experience
Number of positions: 4
For interview, please walk-in Monday to Saturday anytime between 11:30AM to 3:30PM to below address:
You can call us at 9206784193 (10AM-4PM) in case you need any help.
Job tags
Salary
