Continental Chef

· Ensure all sections are well prepared with their mis-en-place for the day including special functions if any

· Ensure all sections are manned properly, and tasks/activities for the day are allocated.

· Ensure the kitchen is well stocked for the day

· Conduct daily briefing of the staff before the shift begins

· Ensure the kitchen and associated areas are kept clean

· Ensure the concerned team members are continuously trained and guided in their activities

· Ensure the required paperwork is done properly – wastages register, requisitions, staff related issues etc

· Ensure all equipment is in proper working order and maintained properly and are clean.

· Ensure the highest standards of food production are followed.

· Work on the range / floor to ensure setting of right example in the processes

· Communicate with supervisors, peers, or subordinates.

· Train and instruct sub coordinates proper cooking procedure

· Ability to handle a team. Should have knowledge of vendor management, menu planning

· Assist in the daily opening and closing procedures

· Create training content/ modules, and get them approved by relevant authorities. Conduct such training programs regularly within allocated team

· Assist the seniors in all tasks, as directed, ensure quick and efficient service, at all times

· Display positive people skills and excellent communication skills to motivate and inspire team positively on the floor

· Kitchen readiness as per our standards

· Inventory maintenance, ordering, requisition

· Report any problems regarding failure of machinery and small equipment/tools/appliances to the reporting authorities and follow up and ensure that necessary work has been carried out.

· To record daily wastages and to help to minimise

· To understand completely & conform to all policies, procedures, standards, specifications, guidelines and training programs.

· To report for duty punctually wearing appropriate attire

· To be fully conversant with the geographical layout of the operation and to know the exact whereabouts of all equipment of an operational nature

· To maintain high standards of personal appearance and hygiene at all times

· Follow clean-as-you-go policy and keep work area clean at all times.

· Sign acceptance for tools, knives, uniforms etc. and pay back to the company for any loss or damage of said equipment.

· To maintain a good rapport and working relationship withunits, RSC and all other departments and suppliers

· To provide courteous, professional, attentive and efficient service at all times towards internal & external customers

· To attend and contribute to all staff briefings and other related activities

· To respond to any changes in the restaurant function as directed

· Be willing and open to transfer across our formats as per work exigencies

· Be open to cross functional training/movement at all times

· To carry out any other duties and responsibilities as assigned

· Be fully conversant with our Quality checks and processes, Health & safety policy, Food hygiene and safety, and Fire safety procedures
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