खाली पद | : | 2 people |
स्थान | : | Kantipath, Kathmandu, Bagmati Province |
तलब | : | Negotiable |
लिङ्ग | : | प्राथमिकता छैन |
शिक्षा | : |
+2 / Intermediate Pass (आवश्यक)
|
कामको श्रेणी | : | प्रवेश श्रेणी |
कामको प्रकार | : | पुरै समय |
सिफ्ट | : | नियमित |
कामको अनुभव
| : |
2 Years (आवश्यक)
|
कागजातहरू | : | Citizenship , CV |
प्राविधिक सीपहरु:
ग्राहक सेवा व्यवस्थापन कौशल दबाबमा काम गर्ने क्षमता टिम वर्किङ फास्ट फूड पकाउने व्यवस्थापन कौशल खाना र पेय सेवाको राम्रो ज्ञान खाद्य सुरक्षा र स्वच्छता कामको शुद्धतामा उच्च स्तर भएको बलियो सिक्ने क्षमता खाद्य र पेय पदार्थ सञ्चालनव्यक्तिगत गुणहरू:
कडा परिश्रम सिक्न इच्छुक इमानदार सहानुभूति राम्रो तथा सकारात्मक सोचाई भएको विवरणका सुक्ष्म कुरामा ध्यान दिने काम एक साथ गर्न सक्ने बलियो कामको नैतिकताकार्य मानकहरू:
समय तालिका मिलाउने धेरै वर्ष व्यावसायिक काम गरेको सरसफाई लाई विशेष ध्यान दिनेआवश्यक ज्ञान:
भान्साको सामानको बारेमा जानकारी हुनुपर्ने सामग्रीहरू बुझ्ने भान्सा व्यवस्थापन प्रणाली र सूची नियन्त्रण संग परिचित लंच तयार गर्ने ज्ञानसुविधाहरू:
तलब आपसि समझदारिमा तलबको बारेमा अन्तर्वार्तामा छलफल गरिनेछ कम्पनीको नियम अनुसारPOSITION DESCRIPTION
The cook is responsible to assist the Kitchen Supervisor for overall kitchen operation aa successful independent profit center, ensuring maximum guest satisfaction, throughplanning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading thestaff and managing all food related functions. Also assists in supervising all kitchenareas to ensure a consistent, high quality product is produced.Takes care of daily food preparation and duties assigned by the superiors tomeet the standard and the quality set by the restaurant.
General
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant.
Follows the instructions and recommendations from the immediate supervisors to complete the daily tasks.
Coordinates daily tasks with the Kitchen Supervisor and Head Chef.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation, and presentation of food are always of the highest quality.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Make adjustments to the food items to accommodate guests with allergies or specific diet concerns.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Establishing and maintaining effective inter-departmental working relationships
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Consults daily with Head Cook on the daily requirements, functions and about any last-minute events.
Guides and trains the subordinates daily to ensure high motivation and economical working environment.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to AMA service standards.
Carry out any other duties as required by management.
2. Safety & Hygiene
Adhere to all sanitation guidelines.
Follows good preservation standards for proper handling of all food products at right temperature.
Consistently adheres to MSDS (Material Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
Dispose of waste as per AMA standards and adhere to recycling guidelines.
Personally, responsible for hygiene, safety and correct use of equipment and utensils
Check’s expiry dates and proper storage of food items in the section
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
3. Inventory
Assists the Kitchen Supervisor to maintain daily, weekly, and monthly purchase sheet.
Assists the Kitchen Supervisor to maintain the daily food preparation list.
Assists the Kitchen Supervisor to maintain daily damage Spoilage and breakage log.
Assists the Kitchen Supervisor to prepare the monthly consumption report.
Assists the Kitchen Supervisor to prepare the monthly inventory of operational equipment.
QUALIFICATIONS
1. Skills and Experience
High School certificate or equivalent
Qualification from culinary school.
Experience working in a similar role.
2. Values and Characteristics
Ability to work well in a team.
Good written and verbal communication skills and basic knowledge of Microsoft office.
Knowledge of all standard procedures and policies pertaining to food preparation, safety, receiving, storage, and sanitation.
Passion of delivering great food and service.
Multitasking and organizational ability.
Ability to work in shifts.