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| Job Location | Delhi |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Hotel / Restaurant |
| Functional Area | F&B Service,Kitchen |
| EmploymentType | Full-time |
Should have experience of more than 12 - 15 years in handling Production in Indian Cuisinein frozen format or chill format and should also have basic knowledge about Chinese andContinental as well. Should hold a degree in Hotel Management. Should have worked in a Base kitchen with popular brands. Should generate reporting formats of Store Inventory, Demand sheet, Production sheet,Food cost sheet. Should have the capability of learning, researching new things. Should understand the meaning of Standardization of processes and should have leadershipqualities of training lower staff to deliver the same consistent quality. Should be capable of conducting new dish trials for any cuisine and improve the dish taste,quality, texture, taste, and aroma both at the Base kitchen as well as Outlet Level. Should be capable of doing dish costing, should understand process optimization.
Keyskills :
costingtrialsrecipe developmentdemandconductingfoodfine diningchinesefrozentrainingreportingbasichotelmenu developmentinventorymenu costingtaste