Job Description

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.

Job Type: Full-time

Pay: ?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

Ability to commute/relocate:

• Chikmagalur, Karnataka: Reliably commute or planning to relocate before starting work (Required)

Experience:

• total work: 4 years (Preferred)

Work Location: In person