Dcdp Indian

**Knowledge, Skills & Abilities**:

- Commitment to quality service, and food and beverage knowledge.
- Awareness of local, state and federal health and sanitation laws.
- As this is a 24-hour operation you must be able to work overtime, holidays, and weekends if and when required.
- Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
- Must speak fluent English.
- Organization and leadership skills.
- Direct contact with guests, managers and employees.
- Works well under pressure.
- Actively supervises, motivates and disciplines employees.
- Can effectively solve problems.
- Able to take direction.
- Ability to work in a high-energy and demanding environment.

**Qualifications**:
**Exposure**:

- Bachelor's Degree preferably post graduate in hotel management.
- A minimum of 5 years working in a food preparation position.
- College or culinary training or extensive cooking and production experience.

**Responsibilities**:
**Financial Indicators**:

- Responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.

**Customer Orientation & Process Indicators**:

- Supervises and participates in the preparation of a wide variety of foodstuffs.
- Estimates food needs, reviews inventory to assure that adequate supplies are available, requisitions food and other supplies from stockroom or commissary.
- Does skilled cooking and food preparation.
- Coordinates food service activities to have meals prepared at scheduled time and Verifies that kitchen staff follows all recipes and portions servings correctly.
- Inspects, supervises and participates in the cleaning of kitchens.
- Packages and freezes samples of all served food to comply with health regulations.
- Operates all food service equipment and machinery.
- May open and secure kitchen and dining facilities.
- Maintains records of food prepared and served and supplies used.
- Assists in evaluating new recipes and products.

**Learning & Development**:

- Trains and instructs employees in cooking, food preparation and food handling techniques; supervises subordinate cooks during a minor portion of the employee’s work time, where duties including assigning, reviewing and evaluating work.
- Training and development of new and existing employees.

**Authority**
- Is in charge of the kitchen on the chef’s regularly scheduled days off.
- Assists with hiring and training of all new employees.
- Assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies.

**Salary**: ₹22,000.00 - ₹30,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided
- Health insurance
- Paid sick time
- Provident Fund

Schedule:

- Rotational shift

Supplemental pay types:

- Performance bonus

**Experience**:

- total work: 5 years (preferred)

**Speak with the employer**
+91 9900037166