Found Description
To manage and coordinate the entire operation of kitchen including the staff kitchen responsible for standard recipe establishment co-ordinate with sectional chefs, monitoring daily vegetables, meat and fruit order and to deliver food as per required standard. Scheduling department chef to ensure optimum productivity and facilitate smooth functioning of all kitchen departments. Circulating and updating of all relevant information, or change in menus and any other instruction from the airlines and follow ups on the same being carried out. Make sure production schedule and standard recipes are followed. Investigate to find out complaints from the airline and take corrective actions. To make sure that proper training is imparted to the new recruits and confirmed staff. To monitor the hygiene standards of the department, proper food handling and storage all the time. To follow up on the HACCP checklist and time and temperature records. Menu writing in corporation with the Executive Chef fo...