Chef de Cuisine - Western

[{{ $ | translate}}] Chef de Cuisine - Western
Hyatt Hyderabad


Job 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.


See description

Job type
Financial District, Hyderabad, India
Starting in
As soon as possible

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