Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.
Support management with Menu Pricing and Innovation.
Track food costs while Managing Vendors to provide Standard Cost-efficient Products.
Estimate Food Consumption and Requisition of Food Purchase.
Standardize Production Recipes to ensure consistent quality.
Implement and maintain Culinary Excellence Standards.
Train and manage kitchen personnel and supervise all culinary activities.
Should be well versed in continental cuisine, with hands on experience in Multi cuisine food .
Does a timely check on equipment, purchases and repairs
Approves the requisition of products and other necessary food supplies
Ensures that high standards of sanitation, cleanliness and safety is maintained throughout all kitchen areas at all times
Required Candidate profileBHM, Excellent communication skills with pleasing personality.
Experience in preparing multi cuisine food such as continental,Indian, Asian etc
Excellent record of kitchen management.
Expert in latest cooking trends and best practices
Ability to interact positively with supervisor, management, co-workers
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Salary: INR 6,00,000 - 7,50,000 PA.
Industry:Travel / Hotels / Restaurants / Airlines / Railways
Functional Area:Hotels, Restaurants
Role Category:Food & Beverage
Role:Executive Sous Chef/Chef De Cuisine
Desired Candidate Profile
UG:BHM - Hotel Management
PG:Post Graduation Not Required
Doctorate:Doctorate Not Required
Recruiter Name:Poonam Labde