Ø Review the daily production sheets with the Manager / Assistant Manager F&B Production.
Ø Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
Ø Actively participates in training of culinary skills to junior staff and apprentices.
Ø Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Ø Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops.
Ø Ensures that station opening and closing procedures are carried out to standards.
Ø Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
Ø Operate all kitchen equipment and conduct themselves with safety in mind at all times.
Ø Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
Ø Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion.
Ø Prepares lists of food products required for station for Manager / Assistant Manager F&B Production, order and approval.
Ø Compliance with all Food Safety and Standards Authority of India (FSSAI) norms and Hazard analysis and critical control points (HACCP)..
Ø Adhere to all environmental policies and programs as required.
Ø Interacts with customers to obtain feedback on product quality and service levels.
Ø Responds to and handles customer problems and complaints.
Pay: From ₹30,000.00 per month
Work Location: In person
