• Take charge of the assigned kitchen/s of operations.
  • Prepare, Produce and Present food to the agreed standard and quality with proper presentation.
  • Prepare food within the agreed budget in accordance with company policy.
  • Taste the food before service begins.
  • Organize all resources within the kitchen for optimum productivity and use.
  • Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options.
  • Assist Sous Chef in indenting for provisions and discipline.
  • Allocate duties for all kitchen staff.
  • Ensure proper cleanliness of the kitchen equipment and the kitchen area.
  • Observe safety rules and procedures.
  • Ensure that equipment and materials are not left in wrong state.
  • Ensure proper grooming and hygiene for all staff in the production unit.
  • Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers.
  • In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management.
  • Experience in menu planning and production, Customer service experience.
  • Commitment to quality, Organized and self-motivated, Customer focus.
  • Able to work with a substantial level of accountability, Able to work individually or in a team.
  • Ability to control food costs, Creativity and an eye for detail.

Company Details

Company Name: Savoy Suites, Premium Hotel Apartments has been conceptualized as a haven for the corporate travellers who have extended stays and need a home away from home at Value. Savoy Suites are modern and captivating, providing the conveniences of a hotel with all the comforts of home.
Nature of Business: Premium Hotel Apartments
Year of Establishment: 2003

Required Skills

Job Function: Other,
Job Skills: Cooking,
Nature of Business: Full-Time
Sectoral Experience:
Performance Criteria:
Organisational Knowledge & Understanding:
Technical Knowledge:
Generic Skills:
Professional Skills:
Technical Skills:

Candidate Profile

Seniority Level: Entry Level
Min Qualification: ITI / Polytechnic / Diploma
Max Qualification: Post Graduate
Specific Qualification / Degree required: UG: Diploma – Any Specialization, Hotel Management, BHM – Hotel Management
Gender Preference: No Preference
Min Age Limit (in years): 22 year
Max Age Limit (in years): 40 year
Work Experience: year
Language Proficiency Required for: Hindi, English

Remuneration & Benefits

Annual CTC from (in lakhs): 250000
Annual CTC to (in lakhs): 300000
Accommodation Benefits:
Meals Benefits:
Transport Benefits:
Other Benefits:


Work Timing / Shift Duration / Night Shift: Day Shift
Own Vehicle Required: No

Job Assessment

Assessment 00:10:00

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