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Chef .

Bengaluru, KA
Job Code:
  • Retail & Wholesale
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Job Details

Conduct training for personnel. Cook in quantity. Direct and coordinate food or beverage preparation. Monitor worker performance. Investigate customer complaints. Maintain production or work records. Price items on menu. Determine food or beverage costs.Modify work procedures or processes to meet deadlines. Schedule employee working hours. Direct and coordinate activities of workers or staff. Estimate materials or labor requirements.Use oral or written communication techniques. Inspect facilities or equipment for regulatory compliance, Oversee work progress to verify safety or conformance to standards.Plan menus. Requisition stock, materials, supplies or equipment. Resolve or assist workers to resolve work problems. Tasks includeDetermine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, including chefs and other kitchen workers. Supervise and coordinate activities of chef and workers engaged in food preparation. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Meet with sales representatives in order to negotiate prices and order supplies. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a Caf chain etc.. Check the quality of raw and cooked food products to ensure that standards are met. Check the quantity and quality of received products. Record production and operational data on specified forms. Estimate amounts and costs of required supplies, such as food and ingredients. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Order or requisition food and other supplies needed to ensure efficient operation. Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Monitor sanitation practices to ensure that employees follow standards and regulations. Arrange for equipment purchases and repairs. Instruct chef and other workers in the preparation, cooking, garnishing, and presentation of food. Determine how food should be presented, and create decorative food displays. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Demonstrate new cooking techniques and equipment to staff.
Additional Degree: BA (Arts) | B.Com. (Commerce) | B.Pharm. (Pharmacy) | B.Plan. (Planning) | B.Sc. (Science) | BBA/ BBM/ BBS | BCA (Computer Application) | Diploma-Other Diploma | B.Ed. (Education) | BHM (Hotel Management)

Experience: 3-8


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