Job Purpose:
To prepare all types of
food in a hygienic and
qualitative manner as
per the standard recipes
to ensure maximum guest
satisfaction and
delight.
Specialized in:
Continental Cuisine
majorly Italian,
English, Latin American
(European)
Areas of
Responsibilities
Kitchen Operations:
To organise the assigned
work area and
efficiently put away
orders.
To prepare food within
recommended time frames
to meet Guest
expectations.
To operate kitchen
equipment like braising
pan, baking ovens,
stoves, grills,
microwaves and fryers.
To maintain cleanliness,
sanitation at the
assigned work area.
To Prepare ingredients
for cooking, including
portioning, chopping,
and storing food.
To cook food according
to recipes, quality
standards, presentation
standards and food
preparation checklist.
To slice, grind and cook
meats and vegetables
using a full range of
cooking methods.
To Wash and peel fresh
fruits, vegetables and
also able to weigh,
measure and mix
ingredients on correct
proportions.
To Set-up the station
with par stocks of menu
items, and prepare the
dishes designated for
that station by checking
the supplies and
preparing list.
Ensures that all
products are stored
properly in the correct
location at the
appropriate levels at
all times.
Communicate any
assistance needed during
busy periods and report
any incidents to the
Sous Chef / Unit Chef to
ensure optimum service
to guests.
To wash and disinfect
kitchen area,
workstations, tables,
tools, knives and other
equipment.
To minimise waste and
maintain controls to
attain forecasted food
cost.
Review status of work
and follow-up actions
required with the Sous
Chef / Unit Chef before
leaving.
Assists in providing on
the job training &&
development of new
cooks.
Assists other Team
Members in the kitchen
when needed or perform
any other tasks assigned
Experience : 2 - 7 Years
No. of Openings : 1
Education : Secondary School
Role : Head Chef
Industry Type : Hospitals / Medical / Healthcare Equipments
Gender : [ Male / Female ]
Job Country : India