Offered Salary 59000
Experience 10 Years +
Career Level Manager
Industry Hotel & Restaurant
Qualifications Degree Bachelor
The Fern Lonavala is appointing Kitchen staff|Housekeeping Guruji
We at The Fern Lonavala are currently seeking qualified hospitality professionals for the following Positions:
Executive Chef Responsibilities:
Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks’ tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.
Commis I (only Continental)
We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.
As a Commis I(Hot&Cold Kitchen) you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
Support Chef de Partie or Demi Chef de Partie in the daily operation and work
Work according to the menu specifications by the Chef de Partie
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in your section
Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques
Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
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