Chef

Prepares dishes. Performs washing, blanching, mixing of products and components, frying, baking, steaming, making sauces, soups, broths, cold appetizers, salads. Performs work on decorating dishes. Participates in menu development and planning. Studies customer requirements and wishes regarding service and the quality of prepared dishes and products. Conducts briefings for the establishment's staff: maître d' and waiters. Supervises cleaning, sanitary treatment, and disinfection of service and production premises. Monitors the execution of tasks for laundering and maintaining employees' special clothing in accordance with current sanitary standards. Reviews claims and complaints from establishment visitors regarding the quality of service and dishes. Maintains statistical records of claims and complaints. Prepares proposals for improving operations.

Requirements

Knowledge of English and Indian languages. Knowledge of traditional Indian cuisine dishes. Professional mastery, organization, initiative, neatness, competence, punctuality, dedication to work.

Higher education; preparing dishes and culinary products for a team; Responsibility; Driver's license cat. B; English (good); Experience: 7 years

Conditions

Optimal