Commi-I/DCDP in South Indian

MAYFAIR Hotels & Resorts Limited

Khordha

On-site

INR 500,000 - 650,000

Full time

9 days ago

A complete application in a minute

Tailored resume and cover letter, ready to send.

Get past ATS filters

Job summary

MAYFAIR Hotels & Resorts Limited is seeking a skilled chef to lead a station, supervise juniors and maintain high kitchen standards. You will prepare, cook and present dishes under guidance, working under pressure to deliver quality meals.

The role emphasizes hygiene, stock management, cost control and adherence to opening/closing procedures, with opportunities for training and growth within a fast-paced kitchen environment.

Responsibilities

To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
Able to take the lead on a station as well as educate and guide junior chefs
To be able to work under pressure, for required hours in a heated environment
To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries
To aid in achieving desired food costs, kitchen standards and overall objectives
To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning
To remove any hazards and report any defects in the kitchen or equipment to a senior chef
To keep high standards of personal and kitchen hygiene
Assist in maintaining overall camaraderie in the kitchen
To be able to communicate clearly and effectively in a kitchen environment
To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets
To be familiar with the opening and closing procedures of the kitchen and carry them out as expected
To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.
Show a commitment learn and grow as a professional chef during the period of employment
To have knowledge of and be able to act during emergency situations, such as fire
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors

Job description

Responsibilities and essential job functions include but are not limited to the following:

To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
Able to take the lead on a station as well as educate and guide junior chefs
To be able to work under pressure, for required hours in a heated environment
To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries
To aid in achieving desired food costs, kitchen standards and overall objectives
To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning
To remove any hazards and report any defects in the kitchen or equipment to a senior chef
To keep high standards of personal and kitchen hygiene
Assist in maintaining overall camaraderie in the kitchen
To be able to communicate clearly and effectively in a kitchen environment
To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets
To be familiar with the opening and closing procedures of the kitchen and carry them out as expected
To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.
Show a commitment learn and grow as a professional chef during the period of employment
To have knowledge of and be able to act during emergency situations, such as fire
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors