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| Job Location | Coimbatore |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Aviation / Airline |
| Functional Area | Kitchen |
| EmploymentType | Full-time |
1. Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes. 2. Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef. 3. Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus. 4. Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations. 5. Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items. 6. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. 7. Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc. 8. Prepares daily requisitions for supplies and food items for production. 9. Prepare all dishes following recipes and yield guides. 10. Properly label and date all products to ensure safekeeping and sanitation. 11. Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested by Airlines. 12. Plan, prepare and set up to provide quality service and product to all outlets requiring items from Garde Manger kitchen. 13. Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control. 14. Maintain complete knowledge of and comply with all departmental policies, procedures and standards. 15. Maintain complete knowledge of correct maintenance and use of equipment. 16. Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards. 17. Utilize established company control procedures for food cost, labor cost, and food quality. 18. Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas. 19. Assist Executive Sous chef in overseeing weekly and monthly inventories, and ordering of food and supplies. 20. Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use in Garde Manger kitchen and banquet menus. 21. Assists Executive Chef in monitoring training of new employees to help them achieve higher status. 22. Attend daily and weekly kitchen meetings to keep garde manger staff informed and updated on current events and hotel activities. 23. Perform all other job related duties as requested by the management.,
Keyskills :
refrigerationequipmentstoragenventoriesknowledgerecipescompleteformulating