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| Job Location | Hyderabad |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Aviation / Airline |
| Functional Area | Kitchen |
| EmploymentType | Full-time |
To maintain a high standard as specified work in accordance with the Head Chef s instructions. To maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance from your Chef de Partie, Sous Chef or the Executive Chef. To aid in achieving food cost, kitchen standard and overall objectives and helping Commis Chefs learn to improve their ability. Keep high standards of personal hygiene, clean uniform and overall camaraderie. To have a committed approach to the development of creative service in the kitchen. To ensure all statutory regulations are adhered to, such as food hygiene policies. Be aware of accident prevention and help enforce sae work habits Zero accidents is our goal. Follow all kitchen regulations as outlined and directedCore Competencies: Guest Satisfaction Leadership Training Stock Control Profitability Teamwork.,
Keyskills :
commis leadership training preparation sauces food control ecipetesting guestsatisfaction foodquality foodcostanalysis