| Vacancy | : | 1 people |
| Location | : | Mulkot Jhangajholi Sindhuli, Sindhuli, Bagmati Province |
| Salary | : | NRs. 55,000.00 - 60,000.00 Monthly |
| Gender | : | Male |
| Education | : |
Can Read and Write (Required)
|
| Job Level | : | Mid Level |
| Job Type | : | Full Time |
| Shift | : | Regular |
Work Experience
| : |
5 Years (Required)
|
| Documents | : | Citizenship , CV |
Technical Skills:
Communication Customer Service Management Skills Patience Reporting Customer focused Always ready to workPersonal Skills:
Good at verbal communication Responsibility Hard working Hygiene Learner Honest Empathy Good and positive thinkingWork Standards:
Other Item for Restaurant Clean and Hygienic Scheduling Several years of professional Polite and Good MannerRequired Knowledge:
Knowledge about assisting chefBenefits:
As per Company Agreement Free Lodging and Fooding Other benefits will be provided as per performance Opportunity for professional growth Salary be discussed in interviewसुस शेफहरू, लाइन कुकहरू, र भान्सा सहायकहरू सहित भान्साका कर्मचारी टोलीको निरीक्षण र नेतृत्व गर्ने।
खानाको तयारी, खाना पकाउने र प्लेटिङ लगायत भान्साको कुशल र व्यवस्थित सञ्चालन सुनिश्चित गर्ने।
भान्साकोठामा सरसफाई र सरसफाईको उच्च मापदण्ड कायम राख्ने।
खानाको निरन्तर गुणस्तर र प्रस्तुतीकरण सुनिश्चित गर्न भान्साका कर्मचारीहरूलाई समय समय मा तालिम दिने।
खानाको स्वादका लागि संस्थाको मापदण्डहरू पूरा भए नभएको सुनिश्चित गर्न नियमित स्वाद परीक्षणहरू सञ्चालन गर्ने।
खाना नियन्त्रणको अनुगमन गर्ने र खाना खेरा (Wastage) जान नदिने गरि व्यबस्थापना मिलाउने।
आवश्यक सामग्री र आपूर्तिहरू अर्डर गर्दा लागत नियन्त्रण गर्न उल्लेख्य भूमिका खेल्ने।
नियमित सूची जाँचहरू सञ्चालन गर्ने र कुनै पनि विसंगतिहरू रिपोर्ट गर्ने।
कुहिने र नकुहिने वस्तुहरूको उचित भण्डारण सुनिश्चित गर्ने।
खाद्य सुरक्षा र स्वास्थ्य नियमहरूको अनुपालन कायम राख्ने।
भान्सामा दुर्घटना र चोटपटक रोक्न सुरक्षा प्रोटोकलहरू लागू गर्ने।
उद्योग प्रवृत्ति र उत्कृष्ट अभ्यासहरूको बारेमा जानकारी राख्ने।
Job Description
Supervise and lead a team of kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Ensure the efficient and organized operation of the kitchen, including food preparation, cooking, and plating.
Maintain high standards of cleanliness and sanitation in the kitchen area.
Maintain consistency in food quality and presentation by training and coaching kitchen staff.
Conduct regular taste tests to ensure that dishes meet our standards for flavor and appearance.
Monitor portion control and minimize food wastage.
Manage inventory levels by ordering ingredients and supplies as needed while controlling costs.
Conduct regular inventory checks and report any discrepancies.
Ensure proper storage of perishable and non-perishable goods.
Maintain compliance with food safety and health regulations.
Implement and enforce safety protocols to prevent accidents and injuries in the kitchen.
Keep abreast of industry trends and best practices.