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| Job Location | Hyderabad |
| Education | Not Mentioned |
| Salary | Rs 1.0 - 1.5 Lakh/Yr |
| Industry | Hotel / Restaurant |
| Functional Area | F&B ServiceKitchen |
| EmploymentType | Full-time |
Job Summary1. Works in the designated station as set by Executive Chef and/or SousChef.2. Able to organize the assigned work area and efficiently put awayorders.3. Able to prepare and sells food within recommended time frames tomeet Guest expectations.4. Able to operate kitchen equipment like braising pan, baking ovens,stoves, grills, microwaves and fryers.5. Able to produce quality product in a timely and efficient manner forthe guests or staff.6. Responsible to maintain cleanliness, sanitation at the assigned workarea.7. Responsible for preparing and cooking all food items by the recipeand to specification.8. Prepare ingredients for cooking, including portioning, chopping, andstoring food.9. Prepare all menu items by strictly following recipes and yield guide.10. Cook food according to recipes, quality standards, presentationstandards and food preparation checklist.11. Prepares, seasons, and cooks a wide variety of meats,vegetables, soups, breakfast dishes and other food items.12. Slices, grind and cooks meats and vegetables using a full rangeof cooking methods.13. Wash and peel fresh fruits, vegetables and also able to weigh,measure and mix ingredients on correct proportions.14. Have general knowledge of cooking temperatures, makingsoups && sauces, preparing entrees, vegetable preparation and a lacarte cooking.15. Set-up the station with par stocks of menu items, and preparethe dishes designated for that station.16. Checks supplies and prep lists and ensures all items areprepped in a timely fashion.17. Replenishes service lines as needed and restocks and preparesthe workstation for the next shift.18. Ensures that all products are stored properly in the correctlocation at the appropriate levels at all times.19. Communicate any assistance needed during busy periods andreport any incidents to the Sous Chef to ensure optimum service toguests.20. Check and ensure the correctness of the temperature ofappliances and food.21. Serve food in proper portions on to correct serving vessels andplates.22. Wash and disinfect kitchen area, workstations, tables, tools,knives and other equipment.23. Maintain correct portion size and quality of the food to thecafes standards.24. Minimize waste and maintain controls to attain forecasted foodcost.25. Review status of work and follow-up actions required with theHead Cook before leaving.26. Assists in providing on the job training && development of newcooks.27. Assists other Team Members in the kitchen when needed orperform any other tasks assigned by the management.Contract Personmegha- 74560 66667Job Type: Full-timeSalary: 120,000.00 to 150,000.00 /year
Keyskills :
cooking kitchen ualitystandards foodpreparation kitchenmanagement