Job Description

Education and Experience

High school diploma or Graduation in Hotel management; 6 years' experience in the culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4years' experience in the culinary, food and beverage, or related professional area.

Job Responsibilities:

Ensuring Kitchen Food quality and safety Standards and Responsibilities are met

Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Maintains food preparation handling and correct storage standards.

Recognizes superior quality products, presentations and flavor.

Plans and manages food quantities and plating requirements for the food operation (e.g., Bulk cooking, Live cooking, Patients dietary, Bakery).

Responsible to make production plan for the next day operations and indent material accordingly.

Assists in developing daily and weekly menu items as per the students, Doctors and patients' requirements.

Ensures compliance with all applicable laws and regulations (e.g., HACCP, FSSAI, and State Health Department).

Responsible to Checks the quality of raw and cooked food products to ensure that standards are met.

Ensure keep upgrading culinary activities and upgradation in food solutions innovations

Leading Kitchen Team

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Leads shift teams while personally preparing food items and executing requests based on required specifications.

Supervises and manages the kitchen employees. Understanding employee positions well enough to perform duties in employees' absence.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensuring and maintaining the productivity level of employees.

Ensures employees are cross-trained to support successful daily operations.

Ensures employees understand expectations and parameters.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Assumes duties of the Sous Chef in his/her absence.

Assists sous Chef in daily line up and conducts in his/her absence.

Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?21,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Provident Fund

Schedule:

• Rotational shift
• Weekend availability

Application Question(s):

• Do you have hotel banquet or bulk cooking experience?

Experience:

• total work: 6 years (Required)

Work Location: In person