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- Ensure food philosophy is maintained with a standardized product.
- Maintain cost effectiveness by maintaining profitability in all areas.
- Constantly evaluate systems to facilitate improvement where possible.
- Ensure HACCP procedures are followed and clear records are kept at all times.
- Ensure the highest standard in preparation of food production and delivery.
- Exceed guest expectations in quality and service of food products
- Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
- Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
- Oversee the stock take and stock rotation for the assigned section.
- Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
Chef de Cuisine - Jaipur, India - AccorHotel
Description
Job DescriptionThis role requires expertise in managing associations (medical and non-medical), convention and exhibitions organizers. We prefer candidates currently employed at esteemed properties.