Job Description:


Job Responsibilities


Assist the Sous Chef/C D P in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards
Operational -
Assist the Sous Chef/ C D P in developing and standardizing new recipes
Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost
Monitor adherence to Safety, Hygiene and Cleanliness standards
Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing
Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance
Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products


Requirements
Knowledge / Skills
Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards
Techniques in quantity food production
Food Costing and Menu pricing techniques


Requirements
Diploma in Hotel Management / FCI / Apprenticeship and specialized training from a culinary institute
Experience A minimum of 2 year working experience

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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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