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Kitchen In charge ; Kitchen Manager; Production Manager;Catering officer;Catering Manager Kitchen Supervisor

Keywords / Skills : Ability to use technology; working knowledge of cash register & ordering information systems; basic math; team work; problem solving; menu planning ; knowledge of sanitation & safety regulations; conflict management; organisational skill

0 - 5 years
Posted: 2019-05-06

Chef/ Kitchen Manager
F&B Manager
Chief Chef
Restaurant Manager
12th Class (XII)
Posted On
6th May 2019
Job Description
  • Ensure that the kitchen is ready in time to commence all major meal service.
  • Coordinate production activities with chief cook and production supervisor to ensure that food is neither prepared short nor over prepared.
  • Order food supplies and kitchen equipment as needed
  • Check at random the items received from stores to the galley for quality & accuracy.
  • Supervise meal counter so that food counters are sufficiently loaded with food.
  • Supervise guest meal preparation and arrange timely pickup.
  • Make daily check of all storage facilities and refrigerated facilities for proper stock rotation of leftover food & other food items.
  • Assist Chief Operating Officer/RMO in checking food hygiene and document corrective action etc.
  • Organize staff training on food safety at least once a month and coordinate with Chief Operating Officer for the same. Ensure that all undergo food safety training within 30 days of his/her induction and a certificate is issued for these efforts
  • Responsibilities for the general sanitation and safety standards of the galley/dining halls/storage areas and premises. Necessary cleaning schedule may be compiled and displayed in galley
  • Ensure that internal and external pest control is conducted and documents are maintained for audits
  • Ensure customer feedback is registered and corrective actions are taken in consultation with Chief Operating Officer and that the register is kept for future reference during audits.
  • Take rounds of the venue and ensure customers are satisfied with the level of service provided
  • Maintain high cleaning standards at pot wash/dish wash areas
  • Ensure that cylinders are secured safely at all times, the service schedule is maintained regularly and documented
  • Ensure that staff behaves in a disciplined manner, and if observed otherwise, may be brought to the notice of the Chief Operating Officer
  • Regularly check leftover/wastage including garbage bins
  • Any other job assigned to you by the Chief Operating Officer

About Company

Nyassa Hospitality Services is a boutique hospitality, catering and retail company. We believe food has the ability to evoke memories and take pride in delivering memorable moments in food, with vibrant colours, harmony, rhythm, flavours and tastes that excite the senses. We specialise in regional, international, ethnic, live food counter, finger food and bar service and have recently ventured into the retail sector as well. Our professional approach backed with gourmet chefs and their team stand committed to delivering the best possible experience for clients and their guests. With 30 years of experience running one of India's premier catering colleges, we have been known to offer the highest standard of excellence in food to our customers at various functions ranging in family, religious and corporate functions. Nyassa Hospitality Services strives to utilise this experience to be the leader in every field in which we operate and aggressively enter into new and diversified markets as well.
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