Job Description:
The Chef is responsible for all day-to-day management of the restaurant, kitchen, and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations sustainably and profitably. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.
§ The Chef is responsible for assisting the chef & cook with the smooth running of the kitchen operation.
§ Proven work experience and be well versed in both North and South Indian dishes
§ Supervise and motivate staff in line with company procedures.
§ Take responsibility for own area, ensuring delivery is made effectively and efficiently.
§ Assist in weekly physical inventory
§ Supervises safe handling of food
§ Stocktaking ingredients and equipment, and placing orders as needed.
§ Creating new recipes to regularly update the menu.
§ Hands-on experience with various kitchen equipment
§ Advanced knowledge of culinary, baking, and pastry techniques.
§ Leadership skills.
§ Ability to remain calm and undertake multiple tasks.
§ Excellent time management abilities.
§ Up-to-date knowledge of cooking techniques and recipes.
§ Familiarity with sanitation regulations.
Job Requirements;
§ Bachelor's or Master's degree in Hospitality Management, Business Administration, or related field.
§ Minimum experience of 3 years required
§ Added Advantage Proven work experience and well-versed in both North and South Indian dishes
§ Able to work on weekends and public holidays
§ Ability to thrive in a high-pressure environment
§ Ability to work and stand for long hours
