Key Skills: continental cuisine, indian, banquets, buffet

To look after the function of the executive chef in his absence
To approve requisitions from stores for stations assigned and in the executive chefs absence, for the entire kitchen
Responsible for all food production in the area assigned to him
Responsible for overall food cost control without affecting standards and procedures as laid out by the management
To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision
Responsible for the preparation of mis-en-place at all stations
Responsible for maintaining all attendance records
To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
To keep wastage of food to the minimum at all stages of food production
To ensure that the main kitchen and all the satellite kitchens are clean at all times
To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department
To facilitate the timely pick-up of food orders placed by the service staff
To co-ordinate pest control operations for all the kitchens
To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items