KEY RESPONSIBILITIES:

1. Preparation of Work in progress inventory of sauces, dips, patties, etc as per the restocking levels of the items.

2. Cleaning and sanitising your station before opening and after closing your station.

3. Maintaining WIP inventory in portions per recipe to ensure consistent quality and taste.

4. Deriving the food costs and developing SOPs for processes.

5. Following FIFO while issuing inventory from station store to station.

6. Maintaining station inventory and intimating the chef when items are reaching restocking levels.

7. Maintaining inventory of mother store.

8. Prepare items for dine-in and delivery.

TECHNICAL SKILLS REQUIRED

1. Should have thorough knowledge of Italian, Lebanese and Mexican Cuisine.

2. Should be comfortable working in team.

WORKING HOURS:

10.5-11 HOURS A DAY, 6 DAYS A WEEK

QUALIFICATION AND EXPERIENCE:

12th Grade Pass-CBSE/State Board

Fluent in English and Hindi

Acquired formal education in Hospitality and Culinary Science(Nice to have)

Minimum 1 year working experience as a Continental Chef in a café/restaurant/hotel

LOCATION: 

FARIDABAD