JOB DESCRIPTION :

Job Summary:
To assist in the Indian kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
Duties & Responsibilities:

Main Duties

Customer Service

§  Provides a courteous and professional service at all times.

§  Handles guest in a courteous and efficient manner, reporting complaints or problems  to Chefs if no immediate solution can be found, whilst providing a prompt follow-up.

§  Maintains positive guest interactions with good working relationships.

  Operational

§   Ensures that all company minimum brand standards have been implemented.

§   Work closely with colleagues  in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§  sets up the Indian curry section of the Kitchen as efficiently as possible to increase speed and maximize productivity.

§  Ensures that all dishes from that curry section  are prepared consistently and according to standard recipes.  

§  Check food and operating costs and controls these by reducing waste.

§  Attained trainings and get skills necessary for  to perform your job efficiently.

§  Works in any other sections of kitchen when necessary or as requested by the Sous Chef or Executive Chef .

§  Ensures the sanitation standards for kitchen are being met.

§  Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

§  Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

§   Prepared all food Indian curry fresh, with proper seasoning.

§   Follow SOP and recipes carefully.

§   Stores foods in designated areas. keep that area neat and clean

§   Cleans work areas, equipment and utensils after use.

§  Organizes and sets up the assigned section of the Kitchen as efficiently as possible to pick up food on time and maximize productivity. 

§  Assists the Sous Chef and Executive Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

§  Trains & guide the new Commis in curry  section of kitchen in the skills necessary for them to perform their function.

Other Duties

§  Ensures high standards of personal presentation and grooming.

§  Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

§  Reads the hotel's Employee letter  and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

§  Attends training sessions and meetings as and when required.

§  Carries out any other reasonable duties and responsibilities as assigned.




Job Knowledge, Skills & Abilities:
 Knowledge of local health and safety regulations
 Culinary certificate, degree or equivalent experience
 3-4 year progressive experience in high-volume kitchen
 Excellent oral and written communication skills
 Collaborate effectively with other hotel employees and managers 
 Ability to multitask and work well under pressure

Department: F&B Production
Job Type: Full Time
Job Location: Gift City Club & Business Center
Salery: INR 15,000 - 19,000