Job Description

( Continental /Oriental / Asian / Regional Cuisines)
Job Type: Permanent
Job Schedule: Full-Time - Time is based on operational need of hour and long .
Prime Function:

• Responsible for the efficiently and profitable functioning of the Kitchen assigned.

• Ensure that the hygiene standards are maintained by the team in accordance with set standards.

• Support the Chef De Pattie , Sous Chef in all phases of the kitchen's operations.

• Ensure HACCP procedures are followed and clear records are kept at all times.

*Ensure all food and beverage outlets are maintained to highest standard as per food and safety laws .
*Ensure to see daily consumption and closing patterns are followed to keep close track on food cost and wastage is controlled.
*Ensure to continue training session for team , also create a culture for food shows , trials or regional cuisines are done to keep entire kitchen team updated .
*Ensure to see smooth operations of staff kitchen , mud house kitchen and other outlets are monitored for staff satisfaction and guest satisfaction.
*Maintain highest guest excellence report card is maintained on outlets .
Key Responsibilities:
Food & Beverage Production Planning

• Plan and coordinate the activities of the team to ensure operative effectiveness.

• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. . Ensure to see , daily , weekly fort nightly and monthly reports on consumption patterns are maintained .

People Management

• Ensure to contribute to achieve the objectives set within the Culinary department.

• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.

• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. * Ensure that the team has been trained for all safety provisions.

Financial Management

• Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained.

• Identify optimal, cost effective use of the resources and educate the team on the same.

• Monitor the operations of the assigned function to ensure that the food wastage is minimized. Operational Management

• Ensure that all dishes are prepared according to the recipe and to the correct quantity.

. Ensure to see to check all dishes being served to guest with highest creative standards with best quality is offered to guest .

• To ensure that the section is being kept clean and tidy at all times as per the standards.

• Responsible for offering wide range of continental and Asian cuisines .

• Closely communicate with F & B Manager, Asst Manager Restaurant on special functions, booking, menu item availability, service problems, guest comments and guest preferences.

• Planning and presenting menu of the day , breakfast , Lunch and Diner . Ensuring to offer wide range menu on buffet .

• Ensure to take extra care to prevent the use of contaminated products in any process of food

preparation.

• Monitor the presentation of food to ensure that it complies with company standards and set guidelines.

• To ensure that Commis chefs receive the appropriate training and optimum guidance.

• Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the South.

interested candidates can send resume via mail

Skills Required