Multi Cuisine Cook

• Arrange and manage food resources in the kitchen
• Cook variety of food
• Communicate with customer and colleagues
• Maintain customer- centric service orientation
• Maintain standard of etiquette and hospitable conduct
• Follow gender and age sensitive service practices
• Maintain IPR of organisation and customers
• Maintain health and hygiene at workplace
• Maintain safety at workplace
• Learn a foreign / local language

With the growth in food and beverage industry, the need for trained and qualified manpower has also recorded a rise. This field would give you a solid trajectory toward any of these jobs.

• Executive Chef

• Sous Chef

• Banquet Chef

• Pastry Chef

• Food Production Manager

• Purchasing Manager

• Private Club and Resort Manager

• Institutional Food Service

• Contract Food Service

• Dietary Manager

• Restaurant Owner

• Restaurant Manager

• Catering Director

• Food and Beverage Director

• Dining Room Manager

• Sales for Restaurants and Hotels

ARRANGING FOR FOOD RESOURCES

• Estimate the requirements of variety of resources for kitchen operations with the assistance of kitchen helpers
• Estimate the quantity of various resources required for smooth kitchen operations
• Provide the specifications for kitchen provisions, supplies and daily perishable consumables from suppliers
• Receive the delivery of kitchen provisions, supplies and daily perishable consumables from suppliers
• Check that received food items, supplies and materials are undamaged and then tally them with the order placed
• Instruct kitchen helper to unload the supplies and sort them for proper storage

 MAINTAINING INVENTORY CONTROL

• Collect all the ingredients required for making basic sauces.
• Blanch the required vegetables as per organizational SOPs.
• Prepare the roux (thickening agent) as per organizational SOPs
• Add the roux to make different sauces as per organizational SOPs.

ENSURING EFFICIENT USE OF RESOURCES

• Collect the required vegetables for salad preparation as per organizational SOPs.
• Wash and chop them as directed by the commies 1 or Chef-de-Partie.
• Present salad as per organizational SOPs.
• Ask senior cook if any change in presentation is required.
• Making changes, if any, as directed by the Commies 1 or Chef-De-Partie and keep it at a specified place for serving.

DIRECTING KITCHEN HELPER FOR INITIAL PREPARATION

• Arrange all the required ingredients for the preparation of cold starters as per organizational SOPs.
• Prepare cold starters as directed by the Commies 1 or Chef-De-Partie’s.
• Decorate and present it as per commies 1 or Chef -De -Partie’s directions.

COOKING VEGETARIAN AND NON -VEGETARIAN FOOD ITEMS

• Methods of cooking
• Different cuisines like Indian, Chinese, Italian, and Continental
• Prepare hot and cold sandwiches
• Produce basic hot sauces
• Produce cold starters and salads
• Produce basic vegetable dishes
• Produce basic meat dishes
• Produce basic poultry dishes
• Produce basic bread and dough products

CUSTOMIZING FOOD ITEMS AS PER CONSUMER ’S REQUIREMENTS

• Menu Knowledge
• Standard Recipes
• The standard requests of the customers
• Incorporation of various innovation in cooking
• Regional as well as global cooking methods
• Nutrition and new trends in cooking
• Suggesting the customer to rightly choose to enhance taste
• Have good knowledge on product and services and brief the customer clearly on them in a polite and professional manner
• Identify customer needs by asking questions
• Build friendly but impersonal relationship with the customers
• Use appropriate language and tone and listen actively
• Show sensitivity to gender/ cultural and social differences
• Understand customer expectations and provide appropriate product/services
• Understand customer dissatisfaction and address their complaints
• Maintain proper body language and dress code
• Communicate clearly and effectively with the guest
• Inform the customers on any issues and developments involving them
• Respond back to the customer immediately
• Upselling/promoting suitable products and services
• Seek feedback from customers
• Explain terms and conditions clearly
• Understand target customers, their profiles and needs
• Build good rapport with the customer
• Understand the market trends and customer expectations by discussing the same with frequent customers
• Seek feedback and rating from customer
• Use customer oriented behavior to gain loyalty and satisfaction
• Be friendly but not familiar with guest

EXPEDITING AND ENSURING QUALITY CONTROL

• Follow the Quality parameters of Food handling and kitchen equipment
• Check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturer’s and organisation’s instructions.
• Clean and dry all other kitchen tools and equipment and store them as per organizational SOP
• Check food storage area is properly secured.
• Follow all the workplace procedure related to keeping kitchen hygienic before closing down the kitchen after day’s operations.
• Turn on the appropriate kitchen equipment at the correct time and to correct setting.
• Arrange all the tools and kitchen equipment in the kitchen as per organizational SOP

INTERACTING WITH SUPERIORS AND COLLEAGUES

• Receive job order and instructions from reporting superior
• Escalate unresolved problems or complaints to relevant superior
• Understand work output requirements, targets, performance indicators and incentives
• Deliver quality work and report anticipated delays with reason
• Communicate maintenance and repair schedule to superior
• Receive feedback on work standards
• Document the completed work
• Show trust, support and respect to all colleagues and assist them with information and knowledge
• Try to achieve smooth overflow
• Identify the potential and existing conflicts with colleagues and resolve them
• Seek assistance from colleagues when required
• Pass on essential information to colleagues in a timely manner
• Behave responsibly and use polite language with colleagues
• Interact with colleagues from different functions to understand their nature of work
• To understand teamwork, multi tasking, co -operation, co -ordination and collaboration
• Lookout for any errors and help colleagues to rectify them

ACHIEVING CUSTOMER SATISFACTION THROUGH CUSTOMER-CENTRIC SERVICE

• Ensure fair and honest treatments to customers
• Enhance company’s brand value
• Read customer expectations and ensure they are met
• Readily accept and implement new ideas to improve customer satisfaction
• Communicate customer feedback to superior
• Offer promotions to improve product satisfaction
• Consult with senior on unscheduled customer requests

ACHIEVING CUSTOMER SATISFACTION BY DISPLAYING PROFESSIONAL ETIQUETTES

• Greet, welcome and address the customer appropriately
• Maintain pitch and tone of voice while speaking to customers
• Maintain high standards of practice and transparency in pricing
• Answer the telephone
• Communicate appropriately with the customer
• Dress professionally
• Maintain personal integrity and ethical behaviour
• Maintain personal grooming and positive body language
• Demonstrate responsible and disciplined behaviour
• Escalate grievances to appropriate authority

SERVICES AND FACILITIES SPECIFIC TO AGE / GENDER / SPECIAL NEEDS

• Ensure that the customer feels safe
• Understand procedures to be followed during terrorist attacks
• Know the facilities and services specific to gender and age
• Co-ordinate with team to meet these needs
• Educate customers about entertainment programs for children, basic safeguard procedures for senior citizens
• Arrange for transport and equipment as required by senior citizens
• Understand availability of medical facilities/doctor
• Understand women rights and company’s polices regarding them
• Know special facilities available for women colleagues and customers
• Inform about methods to ensure safety and security of women
• Provide comfortable and safe environment for female customers
• Maintain compliant behaviour etiquette while dealing with women
• Treat women equally and avoid discrimination
• Ensure safety and security of female colleagues and customers at all levels

IPR AND COPYRIGHT

• Make sure new initiatives of Hotel are not leaked out especially key/signature menus and dishes
• Report IPR violations
• Read copyright clause
• Protect infringement upon customer’s interests
• Know which aspect of customer information can be used
• Report any infringement

HYGIENE AND CLEANLINESS

• Keep the workplace clean
• Identify waste and ensure its disposal
• Ensure waste bins are cleared everyday
• Point out requirements for pest control
• Ensure work place has fresh air supply and sufficient lighting
• Ensure maintenance check of air conditioners and other mechanical equipment in the department
• Know safe and clean handling of linen, laundry and work area
• Ensure adequate supply of cleaning consumables
• Hand wash procedure
• Understand personal hygiene
• Understand dental hygiene
• Understand cross contamination and how to prevent it
• Report on personal health issues
• Ensure procedures such as covering the mouth and turning away from people while coughing and sneezing
• Maintain availability of clean drinking water
• Get appropriate vaccinations regularly
• Undergo preventive health check up and treat all illnesses promptly

SAFETY STANDARDS AND PROCEDURES AND WORK HAZARDS

• Understand various hazards in work areas and how to eliminate or minimize them
• Analyze the causes of accident at workplace and suggest measures to prevent them
• Take preventive measures and suggest methods to improve existing safety procedures
• Know correct emergency procedures
• Know the locations of fire extinguishers, fire emergency etc
• Stack items in an organized way to avoid accidents
• Handle materials, tools, chemicals etc safely
• Ensure safe techniques while moving furniture and fixtures
• Understand guidelines to use electrical equipment
• Ensure floors are not slippery
• Practice ergonomic lifting, bending or moving equipment
• Understand first aid
• Know the use of personal protective equipment and safety gear
• Knowledge of safety signs
• Document first aid treatments and safety procedures
• Report to supervisor if any hazard is identified adhere to safety standards

BASIC KNOWLEDGE OF A FOREIGN / STATE LANGUAGE

• Know the typical Foreign/State language queries
• Learn keywords
• Practise short oral conversations in the language
• Listen to recorded sentences as spoken typically to understand diction
• Speak without hesitation in complete sentences
• Learn basic range of vocabulary and expression
• Improve language proficiency to “working knowledge” level