DCDP (North Indian)

Qualification: B.H.M/Diploma Or Any Degree/ Without Degree
Experience: 7 to 8 years (Only Male )
Department: F&B Production

  • North Indian Cook
  • Formal training in Culinary Arts.

Language Skills:
  • Ability to speak, read, analyse, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.

Computer Skills:
  • Basic computer skills & Knowledge in Property Management Software (PMS).

Duties & Responsibilities
  • To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.
  • To ensure that all stocks are kept under optimum conditions.
  • To assist with menus planning and costing
  • Ensure adequacy of supplies at the cooking stations
  • To provide innovative menu ideas
  • To order food necessary for chosen menu as required by the head chef
  • To accurately cost dishes for budgeting information
  • To control production to eliminate waste
  • To allocate the duty schedule of the junior kitchen staff
  • Maintained records of prepared food and managed inventory