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2 - 4 years
Not Disclosed
Salary Not Disclosed
Any Nationality
Male
1 Vacancy
Job Description
- He/she will have to prepare their own inventory list for their station.
- He/she should have the ability, knowledge, and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
- Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
- Provides the Executive Sous Chef with a daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
- Has to provide the Executive Sous Chef with recipes and costing as per the requirement
- Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events, and other Food related activities for her/his outlet
- Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
- Controls food wastage, without compromising on food quality.
- Recommends changes in systems and procedures to increase efficiency and improve service levels.
- Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
- Perform as per Operational Standards.
- Proper grooming at all times.
- Attend training classes as per schedule.
- Show fullest cooperation and respect within the team and other departments.
- Is aware of the daily activities and has product knowledge of all the hotel facilities.
- After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.
- Attends the communication meetings of her/his department such as daily briefings.
- Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.
- At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.
- Shares his skills and knowledge with all employees.
Employment Type
Full-time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
