Chef – South Indian, Indian, Chinese, Continental,

2 months ago

Indore, India M square hotels & resorts! Full time
  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

  • Coordinates daily tasks with the Sous Chef.

  • Responsible to supervise junior chefs or commis.

  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.

  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

  • Full awareness of all menu items, their recipes, methods of production and presentation standards.

  • Follows good preservation standards for the proper handling of all food products at the right temperature.

  • Operate and maintain all department equipment and reporting of malfunctioning.

  • Ensure effective communication between staff by maintaining a secure and friendly working environment.

  • Establishing and maintaining effective inter-departmental working relationships.

  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

  • Personally responsible for hygiene, safety and correct use of equipment and utensils.

  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

  • Checks periodically expiry dates and proper storage of food items in the section.

  • Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

  • Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

  • Daily feedback collection and reporting of issues as they arise.

  • Assess quality control and adhere to hotels service standards.

  • Carry out any other duties as required by management.


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