Posted:2 days ago|
Platform:
Work from Office
Full Time
Roles and Responsibilities Assist the Executive Sous Chef in managing daily kitchen operations, ensuring high-quality food production and presentation. Supervise a team of cooks, providing guidance on menu planning, inventory management, and sanitation standards. Collaborate with other departments to ensure seamless service delivery and maintain consistency across all outlets. Conduct regular quality control checks to ensure compliance with company standards and regulations. Develop new recipes and menus items in conjunction with the culinary team. Desired Candidate Profile strong ability to manage Food Cost and inventory management with Purchases. 5-10 years of experience as a Chef de Partie or similar role in a continental cuisine restaurant setting. Strong knowledge of classical continental techniques, ingredients, and cooking methods. Excellent leadership skills with ability to motivate teams towards achieving excellence. Ability to work effectively under pressure during peak hours while maintaining attention to detail.
21 16 Aurrum Hospitality Llp
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