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Pan Asian -Sous chef / / Chef De Partie / Demi chef de partie

Pan Asian -Sous chef / / Chef De Partie / Demi chef de partie

foodietomumbai, MH, in
9 days ago
Job type
  • Quick Apply
Job description

Job Description

About US

At [

High-end Pan Asian Restaurant at Thane ], Foodieto serve up the best Asian food, but we refer to what we do as. This is a style of cooking that encapsulates a broad range of inspirations and ingredients. Pan-Asian food is diverse and far-reaching. We offer Vibrant Flavours and Delicious textures.

As a commis I, you will be expected to assist chefs in a range of food preparation skills such as cutting, cleaning, slicng, pounding, mashing, boiling, steaming, julienning, stewing, sautéing, deep-frying, and baking. You will also have to learn basic plating techniques. Commis 3 jobs require great attention to detail, a knowledge of kitchen safety and hygiene, and multitasking ability.

Job Description

  • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
  • Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
  • Conduct daily shift briefings to kitchen colleagues
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
  • Maintain and enhance the food products through creative menu development and presentation
  • Have full knowledge of all menu items, daily features and promotions
  • Actively interact with guests at tables
  • Balance operational, administrative and Colleague needs
  • Ensure proper staffing and scheduling in accordance to productivity guidelines
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Other duties as assigned
  • This is a full-time, on-site role for a Sous Chef (Pan Asian) at KIC Food Products Private Limited in Delhi, India. The Sous Chef will be responsible for overseeing the kitchen operations, preparing and cooking pan-Asian dishes, managing food inventory, and ensuring quality and consistency in food production.

Requirements

Qualifications

  • Previous leadership experience in the culinary field required
  • Diploma Certification in a Culinary discipline is an asset
  • Computer literate in Microsoft Window applications is an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment

    • Benefits

  • Yearly Bonus

    • Requirements

  • Provide the highest and most efficient level of hospitality service to the hotel guests.
  • Works in the designated station as set by Executive Chef and / or Sous Chef.
  • Able to organize the assigned work area and efficiently put away orders.
  • Able to prepare and sells food within recommended time frames to meet Guest Expectations
  • Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
  • Able to produce quality product in a timely and efficient manner for the guests or staff.
  • Responsible to maintain cleanliness, sanitation at the assigned work area.
  • Responsible for preparing and cooking all food items by the recipe and to specification.
  • Prepare ingredients for cooking, including portioning, chopping, and storing food.
  • Prepare all menu items by strictly following recipes and yield guide.
  • Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
  • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items.
  • Slices, grind and cooks meats and vegetables using a full range of cooking methods.
  • Wash and peel fresh fruits, and vegetables and also able to weigh, measure, and mix ingredients in correct proportions.
  • Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
  • Set up the station with par stocks of menu items, and prepare the dishes designated for that station.{load position amp-mid}
  • Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
  • Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
  • Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
  • Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
  • Check and ensure the correctness of the temperature of appliances and food.
  • Serve food in proper portions on to correct serving vessels and plates.
  • Wash and disinfect the kitchen area, workstations, tables, tools, knives, and other equipment.
  • Maintain correct portion size and quality of the food to the hotel’s standards.
  • Minimise waste and maintain controls to attain forecasted food costs.
  • Review the status of work and follow-up actions required with the Head Cook before leaving.
  • Assists in providing on-the-job training & development of new cooks.
  • Assists other Team Members in the kitchen when needed or performs any other tasks assigned by the hotel management.