Executive chef

Roles & Responsibilities

~ Apply quality systems.

~ Cultivate productivity and innovative mindset.

~ Demonstrate basic dry heat cooking methods.

~ Demonstrate basic knife skills.

~ Demonstrate basic moist heat cooking methods.

~ Demonstrate the service vision.

~ Follow food and beverage safety and hygiene policies and procedures.

~ Implement operations for service excellence.

~ Maintain food and beverage production environment.

~ Maintain quality control procedures.

~ Maintain safe and secure working environment.

~ Provide safety and security for guests.

~ Receive and store food products.

~ Respond to service challenges.

~ Solve problems and make decisions at operations level.

~ Understand halal food requirements.

~ Work in a diverse service environment.The Cook assists cooks and chefs in the production of North Indian foods. He / She ensures that food is prepared and served to the customers on time. He / She ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen. He / She assists the cooks and chefs in making requisitions for food items. He / She ensures kitchen staff stores all food items.

Tell employers what skills you have

Recipes

business strategies

Leadership

Verbal Communication

Quality Control

Cooking

Business Continuity

Customer Loyalty

Formulation

Service Challenges

Risk Management

Sanitation

Compliance

Wellbeing

Service Excellence

Food Service