that should be frequently available (vegetables, spices etc.)Follow the guidance of the executive or head chef and have input in new ways of presentation or dishesPut effort in optimising the cooking process with attention to speed and qualityHelp to maintain a climate of smooth and friendly cooperation
Coordinates daily tasks with the Sous Chef. 4. Responsible to supervise junior chefs or commis. 5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. 6. Ensure that the production, preparation and presentation of food
a. To look after the function of the executive chef in his absence b. To approve requisitions from stores for stations assigned and in the executive chefs absence, for the entire kitchen c. Responsible for all food production in the area assigned to him d. Responsible for overall food cost control
cards whilst maintaining portion control and minimizing waste. To be aware of food and beverage financial budgets and goals. Should have knowledge in preparing Indian Mughlai dishes (like Biryani and others) Report to : Executive Chef Candidate need to give food trial & interview will be conducted ...
These include enrobed pralines, single origin truffles, macarons, entremets (textural layered desserts), Confiture, petite cookies, croissants, and Haute customised cakes for special occasions. Through its internationally trained Executive Chef’s vision, savoir-faire and idée fixe, La Folie wish to give those
We are hiring for an experienced Chef South Indian Dishes, who has a healthy respect for food and tastes to join the team in our Hotel. A successful applicant must have relevant qualifications in the field of cookery and hospitality and relevant work experience. The person we are seeking Independently responsible for day to day kitchen operations. Developing and creating innovative dishes. Deliver the ...
and innovative Key responsibilities: Preparing, cooking and presenting dishes within your speciality Managing and training commis working with you Helping the sous chef and head chef to develop new dishes and menus Ensuring you and your team have high standards of food hygiene and follow the rules of health
nos.), Cashiers (2 nos.), Restaurant Manager (2 nos.), Banquet Operations Manager (1 no.)For Kitchen dept: Junior Sous Chef (2 nos.), CDP (5 nos.), DCDP (5 nos.), Commis - I (8 nos.), Commis - II (10 nos.), Commis - III ((10 nos.)Interested candidates send CVs to email@example.com/ call on +91