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- Stock up theassigned kitchen with raw materials and ingredients on a dailybasis
- Be familiar with the use of allelectrical and mechanical equipment in the kitchen and observesafety precautions when handling them
- Masterall basic cooking methods like cutting of ingredients and preparingdaily misenplace for the assignedstation
- Prepare food items as per standardrecipe cards whilst maintaining portion control and minimizingwastage
- Apply necessary precautions withregards to the hotel food safety and hygiene standards.
- Clean and maintain all equipment within thefood production area
- Promptly report anyhazards unsafe working conditions or equipment which requiresrepair or maintenance to immediatesupervisor.
- Provide effective support to theteam to enable them to provide a range of effective and efficientservices.
- Ensure to exceed guest expectationsin quality and service of the foodproducts.
- Maintain personal grooming andhygiene to ensure standards aremaintained.
- Identify optimal and cost effectiveuse of the resources.
- Facilitate the stock takeand stock rotation for the assignedsection.
- Monitor the operation to ensure thatfood wastage is minimized and to maintain cost effectiveness andprofitability in all areas.
- Adhere to allrecipes methods and instructions.
- Ensure thatthe preparation and presentation of food complies with thestandards.
- Responsible for the productionpreparation and presentation of all food items in the assignedfunction to ensure highest quality at alltimes.
- Coordinate operations with DepartmentCoordinators Supervisors and other Departmental Managers to ensureoperational readiness efficiency in resource utilization and theprompt delivery of services.
- Ensure to toprevent the use of contaminated products in any process of foodpreparation.
- To ensure that the assignedKitchen areas equipments and utensils are always kept as per thestandards
- Handle additional responsibilities asand when delegated by the Management.
- Ensuresthat the workplace and storage areas remain clean and tidy and thesafety of consumable goods by always respectingHACCP.
Commi - 1 South Indian Chef - Hyderabad, India - KAPIL FOOD AND BEVERAGES PVT
Description
Responsibilities:preparation,cooking,foodpreparation,instructions