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| Job Location | Kolkata |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Hotel / Restaurant |
| Functional Area | F&B Service |
| EmploymentType | Full-time |
Assist the Sous Chef/C D P in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards. Operational Assist the Sous Chef/ C D P in developing and standardizing new recipes. Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. Monitor adherence to Safety, Hygiene and Cleanliness standards. Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing. Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance. Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products Requirements, Knowledge / Skills Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards. Techniques in quantity food production Food Costing and Menu pricing techniquesRequirements: Diploma in Hotel Management / FCI / Apprenticeship and specialized training from a culinary institute Experience A minimum of 2 year working experience
Keyskills :
foodcosting menuplanning foodproduction hotelmanagement ake ders