Amarapuri Resort and Water Park

Chef

Amarapuri Resort and Water Park

Chef

Amarapuri Resort and Water Park Pvt. Ltd. situated at harkapur, Nawalpur aims to provide sound hospitality with super luxury experience to its customer. Also having a water game with in it, it is obvious that it will provide thrilling experience to its customer. It constitute of total 33 rooms, 2 seminar hall,1 big banquet hall capable of occupying 300-500 guest at a time and water game (both for adult and children).

Chef

Views: 53 | Apply Before: 1 week from now

Basic Job Information

Job Category : Hospitality > Food and Beverage
Job Level : Mid Level
No. of Vacancy/s : [ 1 ]
Employment Type : Full Time
Job Location : Harkapur, Nawalpur
Offered Salary : Negotiable
Apply Before(Deadline) : Jul. 07, 2024 23:55 (1 week from now)

Job Specification

Education Level : Under Graduate (Bachelor)
Experience Required : More than or equal to 2 years
Other Specification
  • Bachelor's in Hotel Management, or a related field.
  • Minimum 2 years of experience as a Chef, preferably in a resort or high-end restaurant.
  • Strong culinary skills and creativity.
  • Excellent leadership and team management abilities.
  • Proficient in kitchen management software and Microsoft Office.
  • Strong organizational and multitasking skills.
  • In-depth knowledge of food safety regulations and kitchen operations.
  • Passionate about cooking and hospitality.
  • Detail-oriented and quality-focused.
  • Ability to work under pressure and in a fast-paced environment.
  • Creative and innovative mindset.

Job Description

  • Design and update menus, ensuring a variety of high-quality dishes.
  • Incorporate seasonal ingredients and food trends.
  • Create special menus for events and special occasions.
  • Oversee daily kitchen operations and food preparation.
  • Ensure compliance with health and safety regulations.
  • Maintain a clean and organized kitchen environment.
  • Recruit, train, and manage kitchen staff.
  • Monitor food quality, presentation, and taste.
  • Ensure consistency in all dishes served.
  • Implement and maintain high standards of food safety and hygiene.
  • Manage inventory and order supplies.
  • Monitor stock levels and minimize waste.
  • Negotiate with suppliers for the best prices and quality.
  • Develop and manage the kitchen budget.
  • Monitor food costs and implement cost-saving measures.
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