Home
Communities
Companies
- Companies
  
  Discover best places to work
- Compare Companies
  
  Compare & find best workplace
- Add Office Photos
  
  Bring your workplace to life
- Add Company Benefits
  
  Highlight your company's perks
Reviews
- Company reviews
  
  Read reviews for 6L+ companies
- Write a review
  
  Rate your former or current company
Salaries
- Browse salaries
  
  Discover salaries for 6L+ companies
- Salary calculator
  
  Calculate your take home salary
- Are you paid fairly?
  
  Check your market value
- Share your salary
  
  Help other jobseekers
- Gratuity calculator
  
  Check your gratuity amount
- HRA calculator
  
  Check how much of your HRA is tax-free
- Salary hike calculator
  
  Check your salary hike
Interviews
- Company interviews
  
  Read interviews for 40K+ companies
- Campus placements
  
  Interviews questions for 2K+ colleges
- Share interview questions
  
  Contribute your interview questions
Jobs
Awards

WINNERS AWAITED!
- ABECA 2025
  
  WINNERS AWAITED!
  
  AmbitionBox Employee Choice Awards - 4th Edition
- ABECA 2024
  
  AmbitionBox Employee Choice Awards - 3rd Edition
- AmbitionBox Best Places to Work 2022
  
  2nd Edition
- AmbitionBox Best Places to Work 2021
  
  1st Edition

For Employers

Add office photos

Employer? Claim Account for FREE

LP Vilas

Compare

3.5

based on 8 Reviews

16 LP Vilas Jobs in Dehradun

DCDP/Commis - I/II/III - Oriental

LP Residency

3.5

based on 8 Reviews

2-6 years

₹ 1.5 - 2.75L/yr

Dehradun

1 vacancy

DCDP/Commis - I/II/III - Oriental

LP Vilas

posted 14d ago

Job Role Insights

Fixed timing

Job Description

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and 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 for supervising junior chefs or commis.
Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
Full awareness of all menu items, their recipes, methods of production, and presentation standards.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Establishing and maintaining effective inter-departmental working relationships.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety, and correct use of equipment and utensils.
Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.
Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to hotel service standards.
Carry out any other duties as required by management.