Job Description

Urgent Requirement for Main Chef in Ernakulam.

Salary : 25 K to 45 K (Based on Experience ) .

DUTIES AND RESPONSIBILITY .

1. Prepare innovative recipes to delight and whet the appetite of

customers, visitors and guests.

2. Prepare culinary dishes and meals as per orders requested by servers.

3. Develop new menu items while improvising the existing ones.

4. Follow recipe and menu specifications.

5. Maintain the cooking premises clean, neat and tidy.

6. Monitor and support other cooking staff in preparing culinary dishes

and meals.

7. Adhere to quality in preparing recipes and meals.

8. Develop and initiate cost-cutting ideas without sacrificing the quality

and tastes of the dishes. Re-use supplies to create weekend specials menus.

9. Teach and train the other cooking staff.

10. Maintain and manage kitchen expenses, food cost, inventory and

staffing within the budgetary limits. Co-ordinate with store keeper and

restaurant manager

11. Determine production schedules and staff requirements necessary to

ensure timely delivery of services.

12. Estimate amounts and costs of required supplies, such as food and

ingredients.

13. Inspect supplies, equipment, and work areas to ensure conformance

to established standards.

14. Monitor sanitation practices to ensure that employees follow

standards and regulations.

15. Order or requisition food and other supplies needed to ensure

efficient operation.

16. Recruit and hire staff, including cooks and other kitchen workers.

17. Check the quality of raw and cooked food products to ensure that

standards are met.

18. Check the quantity and quality of received products.

19. Demonstrate new cooking techniques and equipment to staff.

20. Coordinate planning, budgeting, and purchasing for all the food

operations.

21. Record production and operational data on specified forms.

22. Responsible for the FIFO of Food Items (both cooked and Raw)

when it is come out of the Custody of store manager

23. Skilled in Western and Home land Cuisine, basics of Molecular Gastronomy, Modern platting, Menu designing.

24. Focused and goal-orientated with an excellent work ethic that delivers results on time and on budget

25. Knowledge in nutrition facts an added plus

26. Able to manage the café kitchen and diet kitchen

27. Experience in flight/hospital kitchen an added plus

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Skills

Cook , chef ,

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Qualifications

• Diploma / Degree in Hotel Management
• Bachelor of Hotel Management (BHM)