Key & Responsibilities :-
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible to supervise Junior chefs or Commis.
- Able to estimate the daily production needs and checking 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 highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to 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.
Required Candidate profile:-
BHM, Flexible working hours subject to the demands of the business.
Able to work under pressure.
Experience:-
At least 5 year's experience Bakery , hot Kitchen in a well-established restaurant or catering unit, Air catering company, Bulk Kitchen only from Bakery / Pastry.
Salary - Competitive
Interested Candidate, Kindly send the resume at [Confidential Information]
Regards,
Poonam Chiplunkar
SG OASIS CONSULTANCY PVT LTD
Contact Number - 9324945154
