Range Chef
Range Chef
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Job Description
Requirements
Responsibilities
KRA (Key Result Areas)
KPI (Key Performance Indicators)
Action areas
To maintain quality of the food cooked as per required standards
1. To provide food to the guest which is excellent in quality and taste
2. To prepare food the preparation of which should be consistent as per the guidelines.
3. To prepare food of the highest hygiene quality.
4. To separate vegetarian from non vegetarian items.
1. Guest feedback on the taste of food Issues/ guest complaints on hygiene.
2. Feedback from executive and cuisine chef.
3. Issues related to nonseparation of vegetarian and nonvegetarian items.
1. To follow standard recipes and to get it reviewed by the Cuisine Chef or Ex. Chef.
2. Proper finishing of starters which is to be dispensed with garnish and clean platter.
3. Ensuring (under and over done) starters are not dispensed from live kitchen.
4. To check on contamination & presence of foreign particles in food.
Benefits
Responsibilities KRA (Key Result Areas) KPI (Key Performance Indicators) Action areas To maintain quality of the food cooked as per required standards 1. To provide food to the guest which is excellent in quality and taste? 2. To prepare food the preparation of which should be consistent as per the guidelines. 3. To prepare food of the highest hygiene quality. 4. To separate vegetarian from non- vegetarian items. 1. Guest feedback on the taste of food Issues/ guest complaints on hygiene. 2. Feedback from executive and cuisine chef. 3. Issues related to non-separation of vegetarian and non-vegetarian items. 1. To follow standard recipes and to get it reviewed by the Cuisine Chef or Ex. Chef. 2. Proper finishing of starters which is to be dispensed with garnish and clean platter. 3. Ensuring (under and over done) starters are not dispensed from live kitchen. 4. To check on contamination & presence of foreign particles in food.
Employment Type
Full Time
