Speciality North Indian Chef
10 months ago
Responsible for maintaining the brand name by ensuring the right quality and taste is brought out and maintained always. He is in.....
Responsible for maintaining the brand name by ensuring the right quality and taste is brought out and maintained always. He is in charge of all the activities of the kitchen including being responsible and overall supervision for all the senior chefs and junior staff, menus, special events, training and educating the staff to the levels and morals of Brand name. He is also involves in the recruitment process of specialty and assistant chefs. He is further in charge of staff rotas and shift planning for all the kitchen staff, liaison with the management and the front office staff, the restaurant manager, etc., responsible for quality control of the various dishes to ensure uniformity in taste, flavour, consistency, presentation and delivery. Besides supervision of daily sauce specialties, also in charge of event catering to produce items and various sauces for weddings, religious functions, special events. He reports to the senior management on any irregularities and progress of the kitchen activities. He is in charge of finalization of the final presentation of the menu in coordinating the same and to update the same from time to time according to various festival occasions upon receiving the portions of specialty menus from all sections of specialty chefs. For these purposes he consults with all the specialty chefs. He also manages the purchase of raw materials taking into consideration of the quality and quantity and actively manages the inventory
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