Manage all activities in the kitchen, including food preparation, production presentation and storage.
Ensure effective, cost-effective operation and profitability of food production
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
Monitor adherence to safety, Hygiene and cleanliness standards, HACCP checklist, time, and temperature records.
Menu planning, staffing and preparing of duty rosters
Co-ordinate with the Executive Chef for planning the Menus
Train and appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff
Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum.
Maintain close liaison and cordial relations with all clients and partners to promote business interests.
Develop and execute a growth strategy focused both on financial gain and customer satisfaction
Maintain positive relationship with clients to obtain feedback and encourage continued patronage

📌 Chef De Partie/demi Chef De Partie/ Commis Mumbai Suburban (India)
🏢 TajSATS
📍 India