Role Name: Range Chef Role
Description Manages the cooking of the food on the range Role purpose To cook the tasty, well conditioned, visually appealing & variety & hygienic food to the guest. Responsibilities KRA (Key Result Areas) KPI (Key Performance Indicators) Action areas To maintain quality of the food cooked as per required standards 1. To provide food to the guest which is excellent in quality and taste? 2. To prepare food the preparation of which should be consistent as per the guidelines. 3. To prepare food of the highest hygiene quality. 4. To separate vegetarian from nonvegetarian items. 1. Guest feedback on the taste of food Issues/ guest complaints on hygiene. 2. Feedback from executive and cuisine chef. 3. Issues related to non-separation of vegetarian and non-vegetarian items. 1. To follow standard recipes and to get it reviewed by the Cuisine Chef or Ex. Chef. 2. Proper finishing of starters which is to be dispensed with garnish and clean platter. 3. Ensuring (under and over done) starters are not dispensed from live kitchen. 4. To check on contamination & presence of foreign particles in food. To ensure proper utilisation of materials To utilize ingredients in a way to minimise wastage and optimise usage Wastage of resources 1. Be careful while doing mis-enplace & while closing Team development To provide feedback and other inputs to team, and be receptive to the same to help development of a strong team Improvement in kitchen output Be a team member. REQUIREMENTS Knowledge Complete knowledge of preparation methodologies
Experience (No. of years) 0-2 years in similar kind of work Skills Food preparation skills, detail orientation Qualification INTERAC TION Guests Internal External No interaction with guests Co-ordination with the cuisine chef, barker No external interaction