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| Job Location | Delhi |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Hotel / Restaurant |
| Functional Area | F&B Service |
| EmploymentType | Full-time |
a. To prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standardsb. Prepares the entire required mis en place that is required for a smooth kitchen operation and ensures that the section is set prior to service.c. Controls wastage without compromising on food quality.d. Ensures hygiene and cleanliness of his/her area at all times.e. Maintains the utensils, refrigerators, freezers and all the relevant equipment in clean hygienic condition to avoid contamination.f. Assists the chefs in display and set up of various special themes.g. Responsible for maintaining all kitchen equipment in his / her area are in good working condition and to follow up with engineering for any defects rectification.h. To be friendly, courteous and efficient when dealing with the guests and provide assistance if needed.i. To always communicate customer complaints, suggestions problems and compliments to the chef on duty immediately.j. To follow safety rules and procedures at work.k. To carry out any additional tasks that is assigned to him/her on time.l. Should maintain awareness of food cost, ensure minimum spoilage and wastage at all times.m. To take full responsibility for the section in the absence of chefs.n. To be aware of all the house rules and to not only obey them, but to also assist in enforcing them on colleagues. To always conduct oneself in such a manner so as to encourage all fellow employees to do likewise.o. To keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance.p. To perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.q.To maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate.,
Keyskills :
foodcosting menuplanning foodproduction hotelmanagement foodpreparation ake ders