Krishnaraj Sivakumar Email & Phone Number

Muscat, Masqaţ, Oman

As a Chef De Partie (DCDP) responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.

Chennai, Tamil Nadu, India

The Commis I Chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards.Additionally, prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role .Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.Control food stock and food cost in his section/kitchen.

Puducherry, India

Chennai, Tamil Nadu, India

This position will also assist the CDP or Sous Chef to plan and prepare quality service for the food and beverage production department.Provide the highest and most efficient level of hospitality service to the hotel guests.Works in the designated station as set by Executive Chef or Sous Chef.Able to organise the assigned work area and efficiently put away orders.Able to prepare and sells food within recommended time frames to meet Guest expectations.Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills ,microwaves and fryers.Able to produce quality product in a timely and efficient manner for the guests or staff.

Chennai, Tamil Nadu, India

The Commis III chef will be assisting the Commis II and Commis I Chef as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for function clients as well as delegates. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.I responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and garnish foods etc.Great teamwork skills and attention to detail.Positive outlook and outgoing personality.Able to take responsibility.Flexibility to work in any dining outlet is also necessary to assist as the business requires.