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Chef De Partie

1.00 to 6.00 Years   Sivasagar   07 May, 2023
Bhaskar Rao T Hiring For Rao Food Restaurant
Job LocationSivasagar
EducationNot Mentioned
SalaryRs 1.5 - 9 Lakh/Yr
IndustryHotel / Restaurant
Functional AreaF&B ServiceKitchen
EmploymentTypeFull-time

Job Description

    Job description:
    • Prepare special meals or substitute items
    • Regulate temperature of ovens, broilers, grills, and roasters
    • Pull food from freezer storage to thaw in the refrigerator
    • Ensure proper portion, arrangement, and food garnish
    • Maintain food logs
    • Monitor the quality and quantity of food that is prepared
    • Communicate assistance needed during busy periods
    • Inform Chef of excess food items for use in daily specials
    • Inform Food Beverage service staff of menu specials and out of stock menu items
    • Ensure the quality of the food items
    • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
    • Prepare cold foods
    • Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model
    • Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications
    • Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets
    • Anticipate and address guests service needs
    • Speak with others using clear and professional language
    • Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees
    • Ensure adherence to quality expectations and standards
    • Stand, sit, or walk for an extended period of time
    • Reach overhead and below the knees, including bending, twisting, pulling, and stooping

Keyskills :
continental cuisinefood manufacturingkitchen managementfood productioncontinuous improvementfood cost analysisrecipe testinghotel managementculinary education

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