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
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
Recruiter Name:Tarannum Siddique