Job Description:


Job Responsibilities


  • Assists Sous Chefs to prepare food according to standard procedures, recipe cards, photographs and given instructions in the caf /restaurant Prepares and cooks food in all areas of the kitchen as and when directed Involved in the management of associates and the control of food quality

  • Responsible for all food production in the area assigned to him

  • To assure conformance to all food production standards and specifications set by the executive chef

  • To control usage and eliminate wastage with a view to minimising food costs

  • To maintain a high standard of cleanliness in his station

  • To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef

  • To upkeep all equipment used in his section

  • To work with all other sections and maintain harmony in the main kitchen

  • To train and supervise kitchen personnel in his station

  • To ensure that employees in the department conform to house rules and policies of the Hotel

  • To initiate the performance evaluation of his subordinate staff

  • To ensure that kitchen personnel in his station conform to hygiene and sanitation practices

  • To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station

  • To facilitate the timely pick-up of food orders placed by the service staff

  • Candidate must possess at least a Bachelor of Hotel Management in Hospitality/Tourism/Hotel Management or equivalent

  • At least 3-5 year(s) of working experience in the related cuisine is required for this position
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    Profile Summary:

    Employment Type : Full Time
    Industry : Aviation / Airline
    Salary : Not Disclosed
    Deadline : 11th Mar 2020

    Key Skills:

    Company Profile:

    The Indian Hotels Company Limited
    The Indian Hotels Company Limited

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