Continental Chef

Responsibilities

• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation;
• Assist other departments wherever necessary and maintain good working relationships;
• Contribute to menu creation by responding and incorporating Guest feedback;
• Manage customer relations when necessary, in the absence of the Executive Chef;
• Be environmentally aware;
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets;
• Ensure food stuffs are of a good quality and stored correctly;
• Support brand standards through the training and assessment of your team;
• Report maintenance, hygiene and hazard issues;
• Ensure the consistent production of high quality food through all hotel food outlets;
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team;
• Assist in positive outcomes from guest queries in a timely and efficient manner;
• Ensure resources support the business needs through the effective management of working rotations;
• Comply with hotel security, fire regulations and all health and safety and food safety legislation;
• Manage all aspects of the kitchen including operational, quality and administrative functions.

Job Types

Full-time, Permanent, Fresher

Pay

₹15,000.00 - ₹30,000.00 per month

Education

• Higher Secondary(12th Pass) (Preferred)

Experience

• Chef: 1 year (Preferred)
• total work: 1 year (Preferred)

Work Location

In person