Tandoor Chef

As a line chef, you would be working on a variety of stations in a high volume kitchen environment. He / She is responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.

Job Responsibilities

       General

• Is directly responsible for the day to day key processes in his/her area of work
• Assumes training responsibilities when required; demonstrates a high degree of standards awareness
• Actively offers operational, employee and customer (internal and external) related feedback to management
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
• Adheres to the hotel's code of conduct and grooming & hygiene standards
• Is seen as working hands-on, assists colleagues in crunch times.
• Actively participates in briefings and meetings; facilitates communication between employees and management
• Maintains a clean and orderly work area and promotes a safe working environment
• Performs any other cognate duties as and when required.

        Departmental

• Prepares food hygienically, timely and economically as per standard recipes and procedures
• Ensures consistency in taste and temperature, presentation, portion control and general quality of all food served
• Assist his/her superiors in managing and supervising the kitchen
• Prepare the daily mis - en - place and food production - Basic Curries, Naan Bread, Chutneys
• Works in all areas of food preparation as and when directed
• Assists in making food requisitions and daily market lists
• Receives raw products at loading dock and ensures quality, quantity and prices meet hotel's specification
• Ensures all mise en place and work station is complete and manning in place prior to operation
• Accommodates the food servers' requests regarding guest preferences.

Special Requirements

• Technical education in Hospitality Management and/or culinary school.
• At least has 3 years kitchen experience in 5-Star Hotel/Resort at supervisory level.
• Computer literate
• Strong leadership, managerial and technical kitchen skills

Compliance Policies

• Grooming Policy
• Confidentiality Agreement
• Policy Against Harassment
• Electronic Systems Policy
• Code of Business Conduct and Ethics
• Employee Handbook Acknowledgement Form