Career Creed HR Services Private Limited
Location
Gurgaon | India
Job description
Objectives of this role
- Taking care of daily food preparation and duties assigned by the Head Chef to meet the standard and the quality set by the brand.
- Follows the instructions and recommendations from the Head Chef to complete the daily tasks.
- Coordinates daily tasks with the Head Chef or Sous Chef.
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of customer satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving , storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef or Head chef on the daily requirements, functions and also about any last minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to brand’s service standards.
- Carry out any other duties as required by management.
Responsibilities
- Setting up the kitchen prior to the opening
- Preparing a particular kitchen station by bringing all food containers to that point in the line
- Cooking a specific portion of each plated meal
- Assisting with marinating, cutting and precooking foods
- Cleaning the kitchen before closing
- Cleaning and sanitising their area with warm water and soap
- Wrapping unused items and storing them in proper areas at the end of a shift
- Plating food creatively and maximising customer enjoyment
Skills and qualifications
- Excellent verbal and written communication skills
- Organisational skills
- In-depth knowledge of the standards of baking, cooking and grilling techniques
- Ability to work under pressure and in a fast-paced environment
- Ability to quickly learn new recipes and new cooking procedures
- Time management skills
- Ability to work efficiently and cooperatively in a team environment
- Ability to solve problems quickly
Preferred qualifications
- Proficient in office, point-of-sale, and restaurant management software
- Understanding of best practices in the hotel, restaurant and catering services industry
- Motivating presence to help staff overcome difficult situations
- Knowledge of up-to-date health and safety standards
- Ability to de-escalate and resolve any and all workplace conflicts
- Knowledgeable in locations to source ingredients and equipment
Food preparation,Food cost,Making of menu,Quality of Raw material,Cost controlling,Motivated,Safety Management
Designation: Chef De Partie & Senior Chef De Partie (Indian Cuisine)
Vacancies: 4
Experience: 4.0 Year(s) - 8.0 Year(s)
Job tags
Salary
Rs 3 - 4.2 lakhs p.a.
