Cdp / Dcdp (biryani Chef)

About USAt High-end Pan Asian Restaurant at Thane Foodieto serve up the best Asian food but we refer to what we do as This is a style of cooking that encapsulates a broad range of inspirations and ingredients Pan-Asian food is diverse and far-reaching We offer Vibrant Flavours and Delicious textures As a commis I you will be expected to assist chefs in a range of food preparation skills such as cutting cleaning slicng pounding mashing boiling steaming julienning stewing sautxc3xa9ing deep-frying and baking You will also have to learn basic plating techniques Commis 3 jobs require great attention to detail a knowledge of kitchen safety and hygiene and multitasking ability RequirementsCDP DCDP BIRYANI CHEF Duties and Responsibilities Takes care of daily food preparation and duties assigned by the superiors to meet the standard and 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 Able to estimate the daily production needs and check 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 the highest levels of guest satisfaction quality operating and food costs on an on-going basis Knowledge of all standard procedures and policies about 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 by 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 Consult daily with the Sous Chef and Executive Chef on the daily requirements and functions and also about any last-minute events Guides and trains the subordinates daily to ensure high motivation and an 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 hotel service standards Carry out any other duties as required by management xc2xb7 QUALIFICATIONS Professional Culinary experience over 1 year Experience in a Commis III or Kitchen Trainee role preferably within a fine dining standalone restaurant Excellent communication skills verbal and written fluent English preferred Culinary Certificate from recognized institution preferred xc2xb7 CHARACTERISTICS To be able to work under pressure for long hours in a heated environment Has the ambition to succeed Shows willingness to work learning everything possible during the period of employment Assist the kitchen team to maintain and improve quality standards and cleanliness required by the chef Ability to work hours required and section assigned by the Executive Chef Sous Chef Benefitsxc2xb7 P Fxc2xb7 Yearly Bonus