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Chef de Cuisine - Continental
Radisson Blu Hotel New Delhi Paschim Vihar - Kitchen
Chef de Cuisine - Continental
Radisson Blu Hotel New Delhi Paschim Vihar - Kitchen
Full Time
8
Years
Experience
To be discussed
Chef de Cuisine - Continental
Radisson Blu Hotel New Delhi Paschim Vihar - Kitchen
Full Time
8
Years
Experience
To be discussed
Skills
Culinary Degree/Training
Description
Kitchen Operations & Menu Development:
- Develop, plan, and execute a diverse, innovative continental menu with a balance of classic and modern flavors.
- Ensure consistency in food quality, presentation, and taste according to restaurant/hotel standards.
- Introduce new dishes and seasonal menu updates based on trends and customer preferences.
- Oversee food preparation, ensuring adherence to recipes and portion control.
- Maintain food safety and hygiene standards as per local health regulations.
- Lead, mentor, and train kitchen staff, ensuring a high-performing team.
- Supervise food production, coordinating with sous chefs and other kitchen staff.
- Manage kitchen scheduling, staff allocation, and workload distribution.
- Conduct performance evaluations and provide constructive feedback to the team.
- Monitor kitchen inventory and ensure proper stock levels of ingredients and supplies.
- Work closely with the purchasing team to source quality ingredients at the best prices.
- Implement cost control measures to minimize food wastage and optimize profitability.
- Maintain proper storage and rotation of ingredients to prevent spoilage.
- Collaborate with the service team to ensure smooth kitchen-to-table operations.
- Address guest feedback and make necessary adjustments to enhance the dining experience.
- Participate in special events, promotions, and catering services as required.
Kitchen Operations & Menu Development:
- Develop, plan, and execute a diverse, innovative continental menu with a balance of classic and modern flavors.
- Ensure consistency in food quality, presentation, and taste according to restaurant/hotel standards.
- Introduce new dishes and seasonal menu updates based on trends and customer preferences.
- Oversee food preparation, ensuring adherence to recipes and portion control.
- Maintain food safety and hygiene standards as per local health regulations.
- Lead, mentor, and train kitchen staff, ensuring a high-performing team.
- Supervise food production, coordinating with sous chefs and other kitchen staff.
- Manage kitchen scheduling, staff allocation, and workload distribution.
- Conduct performance evaluations and provide constructive feedback to the team.
- Monitor kitchen inventory and ensure proper stock levels of ingredients and supplies.
- Work closely with the purchasing team to source quality ingredients at the best prices.
- Implement cost control measures to minimize food wastage and optimize profitability.
- Maintain proper storage and rotation of ingredients to prevent spoilage.
- Collaborate with the service team to ensure smooth kitchen-to-table operations.
- Address guest feedback and make necessary adjustments to enhance the dining experience.
- Participate in special events, promotions, and catering services as required.
Chef de Cuisine - Continental
Full Time
8
Years
Experience
To be discussed
Skills
Culinary Degree/Training
expired job post
Outer Ring Rd, New Mahavir Nagar, Tilak Nagar, New Delhi, Delhi 110018, India