Hiring for Cloud Kitchen in Chandigarh
Executive Chef - 1 nos
Salary - 60000 - 70000 /-
Experience: 12 yrs minimum, Specialized in modern aggressive Indian cuisine and also well versed with western plating techniques. To plan tasting menus and seasonal course menus. Implement molecular gastronomy techniques in menus.
Head Chef - 1 nos
Salary – 50000 - 60000 /-
Experience: 12 yrs minimum, Specialised in Indian & Western cuisine with good knowledge of fusion style of cooking.
Master Indian Chef - 1 no
Salary - 35000 - 45000 /-
Experience: 10 yrs minimum, Specialised in Indian & Tandoor with great knowledge of regional Indian food.
Chef de Partie - 4 nos
Salary - 25000 /-
Experience : 6 yrs, Candidate should have good culinary skill with the expertise of their respective cuisine.
Key Responsibility & Roles:-
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Review and adjust systems and procedures in the kitchen to ensure their effectiveness.
Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
Demonstrates knowledge of high quality food products, presentations and flavor.
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served.
Ensures compliance with food handling and sanitation standards.
Ensures compliance with all applicable laws and regulations.
Knows and implements the brand's Safety Standards.
Maintains purchasing, receiving and food storage standards.
Operates and maintains all department equipment and reports malfunctions.
Supports procedures for food & beverage portion and waste controls.
Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
Checks the quality of raw and cooked food products to ensure that standards are met.
Work on offsite events when requested.
Focus on constant improvement of training manuals and SOPs.