Executive Chef

**DESIGNATION**:PASTRY CHEF **Responsibility**: - Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment. - Preparing ingredients and handling baking and other kitchen equipment. - Creating pastries, baked goods, and confections, by following a set recipe. -...

**DESIGNATION**:PASTRY CHEF **Responsibility**: - Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment. - Preparing ingredients and handling baking and other kitchen equipment. - Creating pastries, baked goods, and confections, by following a set recipe. -...

**Sous Chef Job Responsibilities**: - Directs food preparation and collaborates with executive chef. - Helps in the design of food and drink menu. - Produces high quality plates, including both design and taste. - Oversees and supervises kitchen staff. - Assists with menu planning, inventory, and management of supplies. - Ensures that food is top quality...

**Sous Chef Job Responsibilities**: - Directs food preparation and collaborates with executive chef. - Helps in the design of food and drink menu. - Produces high quality plates, including both design and taste. - Oversees and supervises kitchen staff. - Assists with menu planning, inventory, and management of supplies. - Ensures that food is top quality...

Executive Chef for Chettinad Cuisine - 3 Star Hotel - Should be specialized in South Indian Cuisine - Plan and direct food preparation and culinary activities - Modify menus or create new ones that meet quality standards - Estimate food requirements and food cost & labor cost - Supervise kitchen staff’s activities - Arrange for equipment purchases and...

**Key Responsibilities**: - **Menu Planning and Development**: - Design and plan Continental menus, focusing on dishes from Western European countries (e.g., France, Italy, Spain). - Create seasonal menus that highlight fresh, high-quality ingredients. - Innovate and add variety to the menu while maintaining consistency with Continental culinary...

Responsible for planning and managing food preparation in kitchen. - Develop new menu options based on seasonal changes and customer demand. - Assist with the preparation and planning of meal designs. - Ensure that kitchen activities operate in a timely manner. - Monitor and record inventory, and if necessary, order new supplies. - Train the new kitchen...

**Responsibilities**: - Develop new menu options based on seasonal changes and customer demand. - Assist with the preparation and planning of meal designs. - Ensure that kitchen activities operate in a timely manner. - Resolve customer problems and concerns personally. - Monitor and record inventory, and if necessary, order new supplies. - Provide support...

**DESIGNATION**:PASTRY & BAKERY **Responsibility**: - Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment. - Preparing ingredients and handling baking and other kitchen equipment. - Creating pastries, baked goods, and confections, by following a set recipe. -...

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Resort restaurant SOP - Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. - Coordinates daily tasks with the Executive chef & Sous Chef. - Responsible to supervise junior chefs or...

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Resort restaurant SOP - Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. - Coordinates daily tasks with the Executive chef & Sous Chef. - Responsible to supervise junior chefs or...

Responsible for food and beverage service in all pre-determined service areas - work in co-ordination with the Executive Chef for the development of new menus and menu changes - Plan for and schedule manpower, equipment and supply requirements for the F&B service department - Improve employee productivity and food quality by selecting the most flexible...

Job Description - F&B Supervisor - Restaurants - Job Title:_ **“Demi-Chef de Rang” - F&B Supervisor** **MISSIONS** Mise en Place - Clean the restaurant: using the proper equipments and techniques, (micro-fibres, before and after each service) - Set the tables properly Service - Pick-up orders from the kitchen - Bring them to the proper station -...

**Chef de Partie Duties and Responsibilities**: - 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...

**Commis III Duties and Responsibilities**: - Provide the highest and most efficient level of hospitality service to the hotel guests. - Works in the designated station as set by Executive Chef and/or Sous Chef. - Able to organise the assigned work area and efficiently put away orders. - Able to prepare and sells food within recommended time frames to meet...

**Commis III Duties and Responsibilities**: - Provide the highest and most efficient level of hospitality service to the hotel guests. - Works in the designated station as set by Executive Chef and/or Sous Chef. - Able to organise the assigned work area and efficiently put away orders. - Able to prepare and sells food within recommended time frames to meet...

JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high...

Responsible for food and beverage service in all pre-determined service areas - work in co-ordination with the Executive Chef for the development of new menus and menu changes - Plan for and schedule manpower, equipment and supply requirements for the F&B service department - Improve employee productivity and food quality by selecting the most flexible...