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Sr. Chef de parties in Catering

Posted last year   |  Valid until 07 October 2013
Job seeker   |  Available from 15 June 2013

173 Visits

• Check out for any outlet functions and preparation of operation plans.
• Innovate new ideas and dishes for the new menus with senior chefs and implement immediately.
• Check out the daily market & stock list for dairy, vegetables and fruits needed for the operation.
• Inspect goods on delivery and organize appropriate storage according to standards.
• Manage staff by providing attendance sheet, shift timings, discussion about the dishes presentations and job allocations. Organize and conduct brief production to the team members.
• Maintain good hygiene, service standards of the equipments and walk in refrigeration for smooth and easy operation of the department.

Language(s) spoken
Hindi - Fluent
Bengali - Mother tongue
English - Fluent

Working time
Full time

Salary range

• Plan organizes and controls operation professionally ensuring prompt, efficient and quality service as per the contractual specifications.
• Monitor implements of quality manual procedures on the side including ISO, HACCAP and HSE guidelines and procedures.
• Review monthly and daily requisition to control excess or shortage of stock.
• Control monitor stock level and stock rotation to ensure compliance with given targets and objective conducts regular inventories to check discrepancies.
• Inspect all areas of operations regularly to ensure compliance with company and client standards and procedures.
• Control delivery and invoices, quality checking and storage of goods.
• Monitor staffing level regularly, identifying staff training needs and initiate training process in co-ordination with superiors.
• Keep constant touch with clients to receive feed back on services for continual improvement and having the ability to control the staff and take care of staff.
• Ensuring of adequate manpower/ resource availability for each day’s scheduled functions, as well as for on going activities.
• Regular contact and consultation with chef regarding the change of menus, sorting of potential problems.
• Training of staffs in accordance with the established procedures.
• Full knowledge on the requirement of special requests, complaints, compliments etc.
• All clerical duties and the maintenance of logbooks.
• Co-ordination with the cleaning staff for the cleanliness and hygiene.
• Accounting for control sheets and inventory control, kitchen for food orders and pick up.

  • Please contact  Aurindam Chatterjee
  •   00919564226920

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