Chef Manager or Chef Kitchen Manager
Published date: 2024/01/10
- Location: Secunderabad, Telangana, India
Chef Manager or Chef Kitchen Manager
G
Global Recruiters
Secunderabad, Telangana
Apply on Foundit.in
₹3.6L–₹7.2L a year
Full–time
responsible for staff training on Safety and Food Safety practices; assist in completing weekly department inventory; create scheduled for Department; ensure that all safety policies are in place and being followed and that all staff is wearing the correct PPE; work with cooks to ensure consistent recipe compliance; Maintains sufficient staffing with respect to the needs to control labor costs; Evaluates, responds, and makes recommendations based upon customer needs to maximize customer satisfaction; Supervises culinary staff to ensure quality services are provided in a challenging and rewarding work environment; Obtaining feedback on food and service quality, and handling customer problems and complaints; Implementing hygiene policies and examining equipment for cleanliness; Coordinating cooks tasks; Reviewing staffing levels to meet service, operational and financial objectives; Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers; Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders; Ensuring promptness, freshness and quality of dishes
G
Global Recruiters
Secunderabad, Telangana
Apply on Foundit.in
₹3.6L–₹7.2L a year
Full–time
responsible for staff training on Safety and Food Safety practices; assist in completing weekly department inventory; create scheduled for Department; ensure that all safety policies are in place and being followed and that all staff is wearing the correct PPE; work with cooks to ensure consistent recipe compliance; Maintains sufficient staffing with respect to the needs to control labor costs; Evaluates, responds, and makes recommendations based upon customer needs to maximize customer satisfaction; Supervises culinary staff to ensure quality services are provided in a challenging and rewarding work environment; Obtaining feedback on food and service quality, and handling customer problems and complaints; Implementing hygiene policies and examining equipment for cleanliness; Coordinating cooks tasks; Reviewing staffing levels to meet service, operational and financial objectives; Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers; Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders; Ensuring promptness, freshness and quality of dishes
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