Ø Review the daily production sheets with the Manager / Assistant Manager F&B; Production.

Ø Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and effective fashion to ensure that there is no interruption to guest service.

Ø Actively participates in training of culinary skills to junior staff and apprentices.

Ø Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.

Ø Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops.

Ø Ensures that station opening and closing procedures are carried out to standards.

Ø Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.

Ø Operate all kitchen equipment and conduct themselves with safety in mind at all times.

Ø Ensures that all food products are handled, stored,



prepared and served safely in accordance with hotel and government Food Safety guidelines.

Ø Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion.

Ø Prepares lists of food products required for station for Manager / Assistant Manager F&B; Production, order and approval.

Ø Compliance with all Food Safety and Standards Authority of India (FSSAI) norms and Hazard analysis and critical control points (HACCP)..

Ø Adhere to all environmental policies and programs as required.

Ø Interacts with customers to obtain feedback on product quality and service levels.

Ø Responds to and handles customer problems and complaints.

Pay: ₹25,000.00 - ₹45,000.00 per month

Work Location: In person

📌 DCDP (India)
🏢 PVR INOX
📍 India