12 Oct
|
GOURMET INVESTMENTS
|
Mumbai
12 Oct
GOURMET INVESTMENTS
Mumbai
- Kitchen Operations &
- Management: Oversee daily food production, workflow, and service execution to ensure high-speed, accurate output.
- Menu Planning &
- Engineering: Design seasonal menus, create recent recipes, and establish plating presentations considering flavor, nutrition, cost, and food trends.
- Staff Leadership &
- Training: Hire, schedule, mentor, and evaluate sous chefs, chefs de partie, and junior kitchen staff to build a disciplined team.
- Quality Control: Inspect all dishes before they leave the line to guarantee they meet taste, temperature, and presentation standards.
- Inventory &
- Purchasing: Monitor food and equipment stock, place orders with suppliers, manage waste, and maintain cost-effective inventory rotation (FIFO).
- Safety &
- Sanitation: Enforce strict hygiene regulations, food safety standards (such as HACCP or local health codes), and proper equipment maintenance
📌 Chef De Partie (Mumbai)
🏢 GOURMET INVESTMENTS
📍 Mumbai