§ Set-up daily mis-en-place as per standards.
§ Observes and tastes food when being cooked, ensures that food is prepared according to recipes in classical and culinary manner.
§ Maintains effective employee relations.
§ Records all recipes in his own Recipe Book.
§ Supervising, co-ordinating and participating in the preparation of all Stocks, Soups, Sauces, Daily Specials, Theme Night preparation and any cooked items for the Kitchen.
§ Listens to guest complaints, comments and ensure proper action plan is prepared by the Chef is followed.
§ Checks the daily menu, function sheets, par stocks, to determine the type and quality of food items to be prepared.
§ Prepares the requisition for groceries and food items based on par stock.
§ Follows all training classes which are held in the hotel.
§ Assist the Chef-in-charge in conducting on and off job training for the Kitchen Staff.
§ Ensures and meets the highest hygiene standards and guides concerned colleagues to maintain and achieve the standards consistently.
§ To assist your Outlet Manager in maintaining and updating the depatmental Service Standards Manual.
§ To have a good knowledge of all hotel facilities and be able to answer guest questions in a quick, polite and helpful manner.
§ To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to your Outlet Manager.
§ To ensure the departmental area is maintained in a safe, hygienic and presentable state and to report any damage to furniture, fittings and equipment to your Outlet Manager.
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§ Observes and tastes food when being cooked, ensures that food is prepared according to recipes in classical and culinary manner.
§ Maintains effective employee relations.
§ Records all recipes in his own Recipe Book.
§ Supervising, co-ordinating and participating in the preparation of all Stocks, Soups, Sauces, Daily Specials, Theme Night preparation and any cooked items for the Kitchen.
§ Listens to guest complaints, comments and ensure proper action plan is prepared by the Chef is followed.
§ Checks the daily menu, function sheets, par stocks, to determine the type and quality of food items to be prepared.
§ Prepares the requisition for groceries and food items based on par stock.
§ Follows all training classes which are held in the hotel.
§ Assist the Chef-in-charge in conducting on and off job training for the Kitchen Staff.
§ Ensures and meets the highest hygiene standards and guides concerned colleagues to maintain and achieve the standards consistently.
§ To assist your Outlet Manager in maintaining and updating the depatmental Service Standards Manual.
§ To have a good knowledge of all hotel facilities and be able to answer guest questions in a quick, polite and helpful manner.
§ To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to your Outlet Manager.
§ To ensure the departmental area is maintained in a safe, hygienic and presentable state and to report any damage to furniture, fittings and equipment to your Outlet Manager.
Apply Online
