CDP

Evolveback; India; On-site; INR 400,000 - 650,000; Full time

Job summary

Evolveback in India is seeking a dedicated culinary professional to ensure consistently high-quality food preparation and strict adherence to standards, while managing orders and preventing unauthorized items from being received.

The role requires coordinating daily tasks with the Sous Chef, supervising junior chefs, planning production per menu standards, and upholding hygiene, safety and cost controls across the department.

Qualifications

• Food preparation to meet the restaurant's standards.
• Estimate daily production needs and check quality of raw and cooked food.
• Maintain hygiene, safety and proper storage of food items.
• Ensure guest satisfaction and manage operating costs.

Responsibilities

• Food preparation to meet the standard and quality set by the restaurant.
• Coordinate daily tasks with the Sous Chef and supervise junior staff or commis.
• Plan daily production as per menu standards and ensure quality.
• Maintain hygiene, safety and proper storage of food items; ensure correct use of equipment.
• Work with inter-department teams to uphold service standards and cost control.

Job description

1. Job Role.

Responsible fordelivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

2. Job Description

(a) Food Preparation to meet the standard and quality set by the restaurant

(i) Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

(ii) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

(b) Coordination & Smooth Functioning of the Department

(i) Coordinates daily tasks with the Sous Chef.

(ii) Responsible to supervise junior chefs or commis.

(c) Planning and executing daily Production as the Menu Standards

(i) Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

(ii) Ensure that the production, preparation and presentation of food are of the highest quality at all times.

(d) Maintains Guest Satisfaction, Operation Standard, Cost and hygiene standards at all time

(i) Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

(ii) Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

(e) Menu Knowledge, Production and Presentation standards

(i) Full awareness of all menu items, their recipes, methods of production and presentation standards.

(ii) Follows good preservation standards for the proper handling of all food products at the right temperature.

(f) Safe Operation and Maintenance of Equipments

(i) Operate and maintain all department equipment and reporting of malfunctioning.

(ii) Ensure effective communication between staff by maintaining a secure and friendly working environment.

(g) Inter-departmental working relationships

(i) Establishing and maintaining effective inter-departmental working relationships.

(h) Contribute in Operational Excellence

(i) Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

(ii) Personally responsible for hygiene, safety and correct use of equipment and utensils.

(iii) Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

(iv) Checks periodically expiry dates and proper storage of food items in the section.

(v) Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

(i) Personal Responsibilities

(i) Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

(k) Daily feedback collection and reporting of issues as they arise.

(l) Assess quality control and adhere to hotels service standards.