Opening for Chef Multi-cuisine Location Daman

8 - 12 Years
Daman & Diu

Job Description

Manage day-to-day Restaurant, Kitchen operations and Culinary team
To enhance and control food and labour cost, food preparation. Menu development, and pricing and development of culinary team.
Should have hands on experience in preparing Multi cuisine recipes.
Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.
Support management with Catering Proposals, Menu Pricing and Menu Innovation.
Manage Vendors to provide Standard Cost-efficient Products.
Estimate Food Consumption and Requisition of Food Purchase.
Standardize Production Recipes to ensure consistent quality.
Responsible for continued growth of overall restaurant
Implement and maintain Culinary Excellence Standards.
Train and manage kitchen personnel and supervise all culinary activities.

Salary: INR 7,50,000 - 10,00,000 P.A. As per industry standards

Industry:Travel / Hotels / Restaurants / Airlines / Railways

Functional Area:Hotels, Restaurants

Role Category:Food & Beverage

Role:Executive Sous Chef/Chef De Cuisine


Desired Candidate Profile

BHM Graduate is a must
Excellent communication skills with a pleasing personality.
Should have at least 8 to 10 years of experience in Multi Cuisine from fine dining restaurant or hotel.
Has independently managed the kitchen and operations, should have a proven track record.
Current position must be a Sr. Sous Chef or Executive Chef
Job location Daman.


UG:Any Graduate - Any Specialization, BHM - Hotel Management

Company Profile


A leading multi business organisation
View Contact Details+

Recruiter Name:Tarannum Siddique

Contact Company:OASIS