12 Oct
|
Semolina Kitchens
|
Thiruvananthapuram
12 Oct
Semolina Kitchens
Thiruvananthapuram
Role & responsibilities
- Section Management: Take ownership of an assigned station
- Food Preparation &
- Cooking: Prepare, cook, and plate dishes strictly according to established recipes, portion sizes, and presentation standards.
- Mise en Place: Organize and prep all ingredients, sauces, and equipment prior to service hours.
- Staff Supervision &
- Training: Lead, guide, and train junior staff such as Commis Chefs and Demi-CDPs
- Inventory &
- Stock Control: Monitor stock levels for the section, track product expiry dates, and communicate ordering needs to the Sous Chef or Head Chef.
- Waste &
- Cost Control: Monitor food waste, practice proper portion control, and maintain operational efficiency.
- Hygiene &
- Safety: Adhere strictly to food safety, HACCP, and kitchen sanitation guidelines (e.g., proper food storage, cleaning stations
📌 Walk-in || Chef De Partie (Thiruvananthapuram)
🏢 Semolina Kitchens
📍 Thiruvananthapuram