F & B Production, Maharaj
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Sous Chef.
Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs as per the events and checking the quality of raw and cooked food products to ensure that standards are met as per expectations of Guests.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all Marwadi, Gujrati, Jain food items, their recipes, methods of production and presentation standards.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of malfunctioning.
Establishing and maintaining effective inter-departmental working relationships.
Have excellent knowledge of menu creation as desired by guest, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to hotels service standards.
Carry out any other duties as required by management.
Flexible working hours subject to the demands of the business.
Able to work under pressure.
Excellent culinary catering talent.
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