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Executive Chef
Rojgari Services - Job Matching

अन्तिम मिति:   2024 Feb 02

खाली पद : 1 people
स्थान : Kurintar, Ichchhyakamana, Bagmati Province
तलब :
Negotiable
लिङ्ग : प्राथमिकता छैन
शिक्षा :
+2 / Intermediate Pass (प्राथमिकता)
कामको श्रेणी : वरिष्ठ श्रेणी
कामको प्रकार : पुरै समय
सिफ्ट : नियमित
कामको अनुभव
:
10 Years (प्राथमिकता)
कागजातहरू : Citizenship , CV

प्राविधिक सीपहरु:

Allrounder cooking Communication

व्यक्तिगत गुणहरू:

Honest Polite Loyal and flexibility Flexible Hygiene Good Communication Handle Rejection Good people handling skill

कार्य मानकहरू:

good at Decision making and judgements Cook Working odd hours Highly Organised
कामको विवरण
    1. Oversee the overall culinary operations of the establishment, ensuring the highest standards of food quality, presentation, and taste.

    2. Develop and implement innovative and appealing menu items, considering customer preferences, dietary restrictions, and seasonal ingredients.

    3. Stay abreast of culinary trends and industry best practices to continuously enhance the menu offerings and maintain a competitive edge

    4. Recruit, train, and manage kitchen staff, including chefs, cooks, and kitchen assistants.

    5. Provide leadership and guidance to the culinary team, fostering a positive and collaborative work environment.

    6. Conduct regular performance evaluations, set goals, and implement strategies for professional development.

    7. Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.

    8. Ensure compliance with food safety and sanitation standards, as well as adherence to health regulations.

    9. Monitor and manage inventory levels, order supplies, and control costs to meet budgetary constraints.

    10. Implement and maintain quality control procedures to ensure consistency in food preparation and presentation.

    11. Collaborate with the management team to develop and update the menu, considering customer preferences, dietary trends, and budgetary constraints.

    12. Interact with guests to gather feedback, address concerns, and ensure a positive dining experience.

    13. Collaborate with front-of-house staff to coordinate and execute special events, promotions, and themed nights.

    14. Create and test new recipes, ensuring they meet the desired quality and taste standards.

    15. Adjust menu items based on customer feedback, market trends, and seasonal availability.

    16. Conduct regular tastings and inspections to ensure all dishes meet the established standards.


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