Chef Cook Cooking Hotel Management Menu Planning Restruant Indian Chef Recipe Testing Kitchen Assistant Kitchen Incharge Kitchen Supervisor
CALL & WHAT'S APP TO MS. Ankita
develops and motivates supervisors and culinary staff to meet and exceed established food
preparation standards on a consistent basis. Teaches preparation according to well define drecipesand
follows up and discusses ways of constantly improving the cuisine at the property. Display
exceptional leadership by providing a positive work environment, counselling employees as
appropriate and demonstrating a dedicated and professional approach to management. Should be able to
provide direction for all day-to-day operations in the kitchen. Understand employee positions well
enough to perform duties in employees' absence or determine appropriate replacement to fill
gaps. Provides guidance and direction to subordinates, including setting performance standards and
monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and
kitchen staff. He/She should advocate sound financial/business decision making, demonstrates
honesty, integrity and also leads by example. Provides and supports service behaviours that are
above and beyond for customer satisfaction and retention. Improves service by communicating and
assisting individuals to understand guest needs, providing guidance, feedback, and
individual coaching when needed. Delegates as appropriate to develop supervisors and subordinates to
accept responsibility and meet clearly defined goals and objectives. Reviews staffing levels to
ensure that guest service, operational needs and financial objectives are met. Actively involves
in menu development and maintaining updated and accurate costing of all dishes prepared and sold in
the Food and Beverage operation. Determines how food should be presented, and create decorative food
displays. Recognizes superior quality products, presentations and flavour. Ensures compliance with
food handling and sanitation standards. Follows proper handling and right te
Experience : 2 - 8 Years
No. of Openings : 200
Education : Higher Secondary, Secondary School, Vocational Course, Advanced/Higher Diploma
Role : Chef
Industry Type : Hotel / Restaurant / Hospitality
Gender : [ Male / Female ]
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