Indian (Cdp) - Gaya, India - Sarovar Hotels
Description
1. As a CDP, you are also expected to comply with the conditions of the food hygiene policies.- Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
- Accepting store deliveries are also part of the Commis I Chef duties.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
- Control food stock and food cost in his section/kitchen.
- Cook food and prepare top-quality menu items in a timely manner.
- Communicate assistance needed during busy periods.
- Commis I Chef are also required to ensure that all stocks are well maintained.
- Commis I also ensure that mise en place for food preparation is completed in your section.
- Ensure the quality of the food items.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P
- Ensure the proper sanitation and cleanliness of surfaces and storage containers.
- Ensure constant innovation in buffet preparation and presentation.
- Follow and maintain cleanliness and good hygiene practices in the kitchen.
- Inform Chef of excess food items for use in daily specials.
- Inform F&B service staff of available items and available chef special menu.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel
- Monitor the quality and quantity of food that is prepared.
- Operate kitchen equipment safely and responsibly.
- Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
- Prepare fresh ingredients for cooking according to recipes/menu.
- Responsible to maintain food logs.
- Test foods to ensure proper preparation and temperature.
JOB REQUIREMENTS
- Great teamwork skills and attention to detail.
- Positive outlook and outgoing personality.
- Able to take responsibility.
- Be Customer Focus first.
- A person who enjoys working in a lively, fastpaced environment, someone who lives his hobby and is passionate about cooking and food.
- Standing, sitting or walking for This role requxtended periods of time and ensuring a professional appearance in a clean uniform are also required.
- Flexibility to work in any dining outlet is also necessary to assist as the business requires.
Education:
- Diploma in Hotel Management is required. Basic computer skills and familiar with inventory systems.
Experience:
- Previous Hospitality and Catering industry experience working at a DCDP/CDP Chef level in a goodquality restaurant or 5 Star hotel.
- One to five years of minimum previous experience required in a high volume kitchen or fullservice hotel.
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