Requirements

Additional Requirements

• Age 30 to 40 years

• H.S.C/Culinary Diploma certificate, or equivalent degree with CGPA 2.5
• 8-10 years’ progressive experience in high-volume Five-star kitchen
• Multi cuisine experience required
• Excellent oral and written communication skills
• Collaborate effectively with other employees and managers in the hotel to ensure teamwork
• Able to resolve conflicts with guests, supervisor and employees
• Ability to multitask and work well under pressure

Responsibilities & Context

Context:

The incumbent should work in a Spice & Rice Kitchen and manage and lead a team of chefs to support and maintain a five star standard Kitchen operation for specialized cuisine. ·        

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Supports the Spice & Rice Kitchen In-charge to deliver excellent service and meet and exceed customer and team member expectations by providing Yes I Can!service.
• Co-ordinates all hot and cold food preparation Prepares sauces, soups and hot entrees for service.
• Assists personnel in checking all cookers and storage areas for cleanliness, quantity, and quality of food products.    
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef to supervise junior chefs or commis.
• Ensures that the production, preparation and presentation of food are of the highest quality at all times.
• Ensures highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Assists to develop all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Prepares all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operates and maintain all department equipment and reporting of malfunctioning.
• Ensures hygiene, safety and correct use of equipment and utensils.        
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Chef De Cuisine on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Provides daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Prepares work checklist and organizes work stations for each shift, maintaining high levels of productivity and sanitation at all times.
• Consults with supervisor regarding menus, controls the portioning and rotation of foods to optimize food costs while maintaining the standards.
• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
• Leads and Assists personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction.
• Performs other duties required to provide the service brand positive behavior and genuine hospitality.
• Maintains HACCP/ Food Safety and Hygiene Protocols in all steps of processing and preparation 
• Carries any other duties as required by the management.

Skills & Expertise