Catering Chef

Responsibilities

• Trains, develops and motivates supervisors and production staff to meet and exceed established food preparation standards on a consistent basis
• Teaches preparation according to recipes and follows up and discusses ways of constantly improving the cuisine
• Should be able to provide direction for all day-to-day operations in the kitchen
• Provides guidance and direction to subordinates, including setting performance standards and monitoring daily tasks
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared
• Ensures compliance with food handling and hygiene standards along with HSEQ team
• Ensures all equipment in the kitchen is properly maintained and in working order
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
• Ensure proper grooming and hygiene standards for all kitchen staffs
• Work on food related feedbacks and track improvements
• Ensure sufficient staffing levels are scheduled to accommodate business requirement
• Identifies the developmental needs of kitchen staffs and provide training, mentoring, and also helping them to improve their knowledge or skills
• Ensures disciplinary procedures and documentation are completed operational standard and company policies
• Co-ordinate with other departments regarding feedback related to food and any provide timely update on the outcome.

Qualifications

• B.Sc. Hotel Management
• Years of Experience: 5-7 years or relevant experience in large institutional catering establishment
• Understanding of Indian cuisine is a MUST
• Computer proficiency
• Good interpersonal skills

Designation: Unit Chef

Salary: Rs.5,50,000 to 7,50,000 per annum based on experience

Number of positions: 4

For interview, please walk-in Monday to Saturday anytime between 11:30AM to 3:30PM to below address:

You can call us at (10AM-4PM) in case you need any help.