Exeperience:- Minimum 4 to 6 Years
JOB RESPONSIBILITIES & DUTIES:
· To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.
· To ensure that all stocks are kept under optimum conditions.
· To assist with menus planning and costing
· Ensure adequacy of supplies at the cooking stations
· To provide innovative menu ideas
· Support the Demi Chef de Partie or Commis I in the daily operation and work.
· Work according to the menu specifications by the Jr. Sous Chef / Chef de Partie.
· Keep work area at all times in hygienic conditions according to the rules set by the hotel.
· Control food stock and food wastages in his section.
· Prepare the daily “mis-en-place” and food production in the dedicated sections & follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
· Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
· Coordinate and participate with other sections of requirements and cleanliness.
Education and Experience:
· Formal training in Culinary Arts.
· Degree/Diploma in food production from any reputed institute.
· Must have at least 6 years practical culinary experience.
Language Skills:
· Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.
Computer Skills:
· Working knowledge of various computer software programs including, but not limited to, Word-processing, spreadsheets, and emails.
Pay: ₹150,000.00 - ₹250,000.00 per year
Work Location: In person
