Chef de Cuisine - Western

[{{ $ctrl._job.status.name | translate}}] Chef de Cuisine - Western
Hyatt Hyderabad

Posted

Job description

Description

·      Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

·      Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.

·      Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

·      Directs food apportionment policy to control costs.

·      Introduces and tests the market with new products which are market-orientated in terms of price and product.

·      Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

·      Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

·      Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.


Requirements

See description

Job type
Full-time
Location
Financial District, Hyderabad, India
Department
Other
Starting in
As soon as possible

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