MAIN DUTIES AND RESPONSIBLITIES :
- He/she will have to prepare their own inventory list for their station.
- He/she should have the ability knowledge and skill to fill in for another chef when he or she is absent from another station. Thus basic overall knowledge is required.
- Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
- Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received in order to guarantee the quality and quantity
- Has to provide the Executive Sous Chef with recipes and costing as per the requirement
- Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions Events and other Food related activities for her/his outlet
- Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
- Controls food wastage without compromising on food quality.
- Recommends changes in systems and procedures to increase efficiency and improve service levels.
- Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
- Perform as per Operational Standards.
- Proper grooming at all times.
- Attend training classes as per schedule.
- Show fullest cooperation and respect within the team and other departments.
- Is aware of the daily activities and has product knowledge of all the hotel facilities.
Organization & Set Up
After the set-up of buffets and before the arrival of the customers and also during the service time she/he must check the quantity and quality of the food items as well as the presence of food-labels (name-tags) if required.
Attends the communication meetings of her/his Outlet such as daily briefings.
Personally checks at the end of her/his shift that all equipment is properly working clean are in appropriate place and nothing is left around which can be hazardous to others.
At the end of the shift or the day she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.
Shares his skill and knowledge with all employees.
Applies HACCP as per the Hotel Standard.
During the operations in the restaurant & infornt of the guest
Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.
Creates an atmosphere of tranquility amongst the brigade.
Checks the standard and quality of food which leaves the kitchen
Qualifications :
- Full compliance with HACCP standards and certification
- Diploma or degree in vocational hospitality 2 3 years experience in 4-5 star Hotel
Additional Information :
Main Focus on the Pastry
Remote Work :
No
Employment Type :
Full-time
Experience: years
Vacancy: 1