To take care of daily food preparation to meet standards and quality set by the Company
To co-ordinate daily tasks with Sous Chef
To supervise the work of DCDP and Commis
To estimate daily production needs and to check the quality of raw and cooked food materials
To ensure that the production, preparation and presentation of food articles are of highest quality standards
To ensure highest standards of guest satisfaction in terms of quality of products
To ensure highest adherence to food cost on the perpetual basis
To ensure documentation of all Standard Operating Procedures and policies pertaining to food preparation, receiving, storage and sanitation
To document all menu items, recipes, method of production and presentation standards
To operate all department equipment and ensuring the correction of malfunction if any
To implement excellent menu creations to enhance feel good factor for customers
To follow high standards of cleanliness and hygiene in all processes
To conduct the pre-employment food trials of candidates
To conduct the first round of interview up to the positions of DCDP
To conduct the induction sessions of new joiners
To sanction leaves of the DCDP and Commis
To ensure that necessary trainings are conducted for DCDP and Commis as per training calendar
To prepare and manage duty roster
Regards,
Rupali Lokhande
Experience : 3 - 6 Years
No. of Openings : 5
Education : Diploma, BHM
Role : Pastry Chef
Industry Type : Hospitals / Medical / Healthcare Equipments
Gender : [ Male / Female ]
Job Country : India