Assistant Chef

The Hosteller; Goa; On-site; INR 279,000 - 424,000; Full time

Job summary

The Hosteller in Goa/Maharashtra invites applications for a Chef/commis chef to curate, prepare and cook Indian/Chinese/Continental dishes per SOPs.

You should have min 3 years experience in hotel/F&B operations, hospitality diploma, and strong communication skills. Willing to relocate southern India.

Responsibilities include portioning ingredients, following recipes, maintaining standards, assisting in inventory, and guest interactions.

Qualifications

• Hospitality graduate or diploma in hospitality.
• Min. 3 years of experience in a hotel, club, cruise, or restaurant.
• Extensive operational knowledge of hotel F&B operations.
• Outstanding communication, interpersonal, and time-management skills.
• Flexible to relocate anywhere in southern India.

Responsibilities

• Understanding various kinds of cuisines & beverages as per company menu guidelines
• Preparing ingredients for cooking by portioning, chopping and storing food
• Following recipes and yield guides to prepare menu items
• Cooking according to established recipes, quality, and presentation standards
• Setting up stations and assisting in inventory management
• Interacting with guests and taking regular feedback

Education

Hospitality graduate or diploma in hospitality

Job description

Job role: Chef/commis chef

Location: Goa & Maharashtra

Department: F&B/restaurant

Job experience: Min. 3 years

Job brief

A chef/commis chef shall be responsible for curating, preparing and cooking diverse range of Indian/Chinese/Continental menu dishes as per the company's standard operating procedures. He/she should have passion for culinary arts and should have a good experience and understanding of hotel kitchens/material/crockery/presentation/etc.

Key responsibilities

1. Understanding various kinds of cuisines & beverages as per company menu guidelines
2. Understanding materiality/ingredients/crockery/presentations/etc.
3. Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers
4. Understanding of the guests and their preferred eating habits
5. Preparing ingredients for cooking by portioning, chopping and storing food appropriately
6. Following recipes and yield guides meticulously to prepare all menu items
7. Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist
8. Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items
9. Setting up various stations with the appropriate stocks of menu items
10. Assisting in inventory management & timely replenishment
11. Ensuring clean and appropriate stocks of all products in designated storage cabinets
12. Implementing minimal food wastage practices as per industry standards
13. Preparing alcoholic/non-alcoholic beverages for bars and restaurants
14. Interacting with guests, helping them place orders and taking regular feedbacks
15. Having a thorough knowledge of various local/non-local
16. Being guest centric and providing excellent experience
17. Understanding regulatory compliance (FSSAI/Excise) and operating with adherence

Qualifications

1. Hospitality graduate or diploma in hospitality
2. Min. 3 years of experience in a hotel, club, cruise, restaurant, etc.
3. Extensive operational knowledge of hotel F&B operations
4. Outstanding communication, interpersonal & time-management skills
5. Flexible to relocate anywhere in southern India