Assists in food trial for menu changes
Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of the work place.
In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively
To carry out preparation as per standardized menu system
Maintains the utensils, refrigerators, freezers and all the relevant equipment in clean hygienic condition to avoid contamination
Assists the chefs in display and set up of various special themes
Responsible for maintaining all kitchen equipment in his / her area are in good working condition and to follow up with engineering for any defects rectification
To always communicate customer complaints, suggestions problems and compliments to the chef on duty immediately
Storage of food and provisions
Effective utilisation of raw materials
Assist the outlet chef during spring cleaning
Assist the Sous Chef/ C D P /DCDP in developing and standardizing new recipes.
Ensure through regular monitoring of NPS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
|2 - 8 Years
|2 Lac 50 Thousand To 5 Lac P.A.
|Health Care / Pharmaceuticals / Medical
|Menu Planning Chinese Indian Chef Head Chef Corporate Chef Commis Chef Continental Cook Assistant Chef Chef De Cuisine Chinese Cook Chief Cook Senior Cook Indian Chef
|Mr. Pradeep Kumar Panda
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