Job Function : Hotel/Restaurant
Specialization : Chef (All)
Industry : Hotel/Travel/Tourism/Airlines/Hospitality
Qualification : School & Graduation - BHM (Hotel Management )
Experience : 6 - 9
Location : Mumbai
Key Skills : "Chef De Cuisine"
JOB DESCRIPTION :
Job Description
POSITION PURPOSE
Prepare and serve a range of menu items that meet customers expectations, whilst supervising junior members of the Kitchen Brigade. May plan and price menu items, order supplies and keep records.
ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES
o Prepare, cook, serve and store the following dishes:
Appetizers, Savories, Salads and Sandwiches
Apply organization skills for mise en place
Sauces
Produce hot and cold sauces for menu items ensuring consistency
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
Poultry and Game dishes
Meat dishes
meat marinades
carve meats
Fish and shell fish
sauces for fish and shell fish
garnishing techniques and methods of service for fish
Pastry, cakes and yeast goods
petits fours
desserts
Hot and cold deserts
Decorate, portion and present
Plates and Terrines
Prepare pastries for pate en croute
Produce a range of baked desserts
Buffet Food
Prepare and present food for buffets
Prepare and present desserts for buffets
Store buffet items
Chocolate and Confectionery
Make solid chocolates
Make filed chocolates and molded chocolate
Handle moulds
Make chocolate confectionery
o Communicate politely and display courtesy to guests and internal customers.
o Provide direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards.
o Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information.
o Establish and maintain effective employee working relationships.
o Attend and participate in daily briefings and other meetings as scheduled.
o Attend and participate in training sessions as scheduled.
o Prepare in advance food, beverage, material and equipment needed for the service.
o Clean and re-set his/her working area.
o Implement the Restaurant and department regulations, policies and procedures including but not limited to:
House Rules and Regulation
Health and Safety
Grooming
Quality
Hygiene and Cleanliness
o Perform related duties and special projects as assigned.
o Work with Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:
Assist in planning for future staffing needs
Assist in recruiting in line with company guidelines
Prepare and administers detailed induction program for new staff
Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs
Provide input for probation and formal performance appraisal discussions in line with company guidelines
Coach, counsel and discipline staff, providing constructive feedback to enhance performance
Regularly communicate with staff and maintain good relations
o Work with General Manager-Operations in the preparation and management of the department s budget. Duties include:
Assist in co-ordinating the preparation of the departmental annual budget
Control and monitor departmental costs on an ongoing basis to ensure performance against budget
Additional Information:
Exp-6 Years +
Qualification: A diploma's or bachelor's degree from a vocational college
COMPANY DESCRIPTION :
deGustibus Hospitality Pvt. Ltd. was established in early 1996 by principals, Rahul & Malini Akerkar, to develop and run high quality restaurants, hotels and F&B related activities. deGustibus Hospitality Pvt. Ltd. is the parent company of Indigo and Indigo Delicatessen located at Colaba, and now Indigo Caf located at Andheri, Mumbai.
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