Chef Job Vacancies in Raigad

Commie 3rd and commi2nd Work in Italian restaurant

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.Able to estimate the daily production needs and check 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 the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.Knowledge of all standard procedures and policies about 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.

Tandoori chefs specialize in cooking with a tandoor, an Indian-style oven, using special sauces and spices. In addition to creating and preparing dishes, tandoori chefs must interact with restaurant staff and customer and need business skills to order supplies, establish budgets and set prices.

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 ResponsibilitiesKitchen 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

Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standardsBe responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs, and kitchen utensilsPerform any other reasonable duties as required by the department head from time to timePrepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentationAlways adheres to Lapita Autograph Collection standards of preparation, recipes and presentationMaintain buffet and assist guests with servingAccepts and prepares special ordersEnsures seasoning, portions, and appearance of foodStores unused food properly and informs Sous Chef of larger quantities of stored foodProactively carries out work to facilitate chefs arriving for the other shifts