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Chef De Cuisine

3.00 to 8.00 Years   Kolkata   02 Nov, 2022
M/S CHAUHAN CRANE SERVICE
Job LocationKolkata
EducationNot Mentioned
SalaryRs 5 - 12 Lakh/Yr
IndustryHotel / Restaurant
Functional AreaPurchaseKitchen
EmploymentTypeFull-time

Job Description

    Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the propertys restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. Duties and Responsibilities of Chef de cuisine1. Planning various types of menus.2. Standardizing recipes.3. Preparing purchase specifications for all foundation ingredients.4. Forecasting volume of sales and scheduling the production process accordingly.5. Purchasing kitchen equipment and tools.6. Identifying staff requirements and employing enough staff.7. Assigning the right job for the right person to achieve the desired results.8. Controlling food, labor, and overhead costs.9. Maintaining the required gross profit percentage (kitchen profit) level.10. Verifying stocks and preventing wastage.11. Ensuring proper storage of ingredients, especially highly perishable ones such as fish, meat, poultry, cream, ice cream, and so on.12. Preparing budget and operating within the budget.13. Authorizing the indent prepared by subordinates.14. Supervising the production process in all the kitchens.15. Ensuring consistency in quality and portion size moving dishes.16. Ensuring kitchen, personal, and food hygiene.17. Identifying training needs for staff and arranging the training.18. Maintaining discipline amongst the staff. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation.Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.Leads shift teams while personally preparing food items and executing requests based on required specifications.Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence.Encourages and builds mutual trust, respect, and cooperation among team members.Serving as a role model to demonstrate appropriate behaviors.Ensuring and maintaining the productivity level of employees.Ensures employees are cross-trained to support successful daily operations.Ensures employees understand expectations and parameters.Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Establishing and Maintaining Restaurant Kitchen GoalsSets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.Effectively investigates, reports and follows-up on employee accidents.Knows and implements company safety standards.

Keyskills :
food preparationguest satisfactioncontinuous improvementkitchenrecipe developmentfoodhotel managementserviceperformance appraisalcertification testing

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