Commie Chef

2 days ago

Bengaluru Kochi Lonavala, India The Hosteller Hospitality Full time ₹ 2,00,000 - ₹ 6,00,000 per year

Job role: Chef/commis chef

Location: South India

Department: F&B operations

Job experience: 4+ years

Job brief

A chef shall be responsible for curating, preparing and cooking diverse range of Indian/Chinese/Continental menu dishes as per the company's standard operating procedures. He/she shall have passion for culinary arts and should have a good experience and understanding of hotel kitchens/material/crockery/presentation/etc.

Key responsibilities

  1. Understanding various kinds of cuisines & beverages as per company menu guidelines
  2. Understanding materiality/ingredients/crockery/presentations/etc.
  3. Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers
  4. Understanding of the guests and their preferred eating habits
  5. Preparing ingredients for cooking by portioning, chopping and storing food appropriately
  6. Following recipes and yield guides meticulously to prepare all menu items
  7. Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist
  8. Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items
  9. Setting up various stations with the appropriate stocks of menu items
  10. Assisting in inventory management & timely replenishment
  11. Ensuring clean and appropriate stocks of all products in designated storage cabinets
  12. Implementing minimal food wastage practices as per industry standards
  13. Preparing alcoholic/non-alcoholic beverages for bars and restaurants
  14. Interacting with guests, helping them place orders and taking regular feedbacks
  15. Having a thorough knowledge of various local/non-local
  16. Being guest centric and providing excellent experience
  17. Understanding regulatory compliance (FSSAI/Excise) and operating with adherence

Qualifications

  1. Hospitality graduate or diploma in hospitality
  2. Min. 4 years of experience in a hotel, club, cruise, restaurant, etc.
  3. Extensive operational knowledge of hotel F&B operations
  4. Outstanding communication, interpersonal & time-management skills
  5. Flexible to relocate anywhere in southern India

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