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Executive Chef
Kyampa- The Social Hub

अन्तिम मिति:   2022 Nov 20

खाली पद : 1 people
स्थान : Sanepa Kharibot Chowk, Lalitpur, Bagmati Province
तलब :
NRs. 60,000.00 - 80,000.00 Monthly
उमेर :
Above 30
लिङ्ग : पुरुष
शिक्षा :
Bachelor's Degree (आवश्यक)
कामको श्रेणी : शीर्ष श्रेणी
कामको प्रकार : पुरै समय
सिफ्ट : नियमित
कामको अनुभव
5 Years (आवश्यक)
दुई पांग्रेको आवश्यकता : Yes
कागजातहरू : Citizenship , CV

प्राविधिक सीपहरु:

Management Location Knowledge Problem Solving Fluent English Chinese Cooking Customer service Cooking Communication

व्यक्तिगत गुणहरू:

Time manage Skill Good Communication Skill Presentable Well dressed punctual in time hard working Have knowledge to deal with costumers Loyal and flexibility Flexible Hygiene


Salary can be Negotiable Will be Discussed in the Interview
कामको विवरण
  •                     i.            Set up the kitchen with cooking utensils and equipment, like knives, pans, and all required small wares.

                      ii.            Study each recipe and gather all necessary ingredients.

                    iii.            Cook food in a timely manner.

                    iv.            Delegate tasks to kitchen staff.

                      v.            Inform wait staff about daily specials.

                    vi.            Ensure appealing plate presentation.

                  vii.            Supervise Cooks and assist as needed.

                viii.            Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).

                    ix.            Monitor food stock and place orders.

                      x.            Check freshness of food and discard out-of-date items.

                    xi.            Maintain the stock and ordering and receiving the veg, non veg, and grocery. Experiment with recipes and suggest new ingredients.

                  xii.            Ensure compliance with all health and safety regulations within the kitchen area.

                xiii.            Following all the documentation parts of kitchen from grooming of staffs, cleaning schedule to receiving records and other.

                xiv.            Represent outlets to the different meetings.

                  xv.            Innovation of the new product.

                xvi.            ODC handling.

              xvii.            Assisting in Marketing campaigns.

            xviii.            Develop the standard menu format with the coordination with manager.

                xix.            Closing supervision.

                  xx.            Monitor weekly closing inventory of kitchen.

                xxi.            Review monthly food cost of the kitchen.

              xxii.            Kitchen new staff training.

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