Job Description

Job Responsibilities \'.Understands the hotel annual business strategy. .Follows departmental goals and strategies and ensure alignment with the hotel business strategy. .Conducts periodic competition analysis and plans tactical strategies to increase and maintain a leading share in the market. \'.Manages and allocates resources to optimize cost in line with targets and conducts periodic reviews. .Monitors the procurement of various items for all the restaurants based on stock levels and usage in the kitchens. .Follows the set standards with regards to wastage, spoilage records, consumption record of all the restaurants. .Monitors the quality of raw materials and ensure indents are in line with the food cost budgets of the restaurant. .Assists in sourcing best products constantly and aim to improve quality by developing purchase specifications for products. \'.Manages the kitchen shift operations and ensures compliance with all the set policies, standards and procedures .Conducts regular manager and departmental staff meetings to ensure an effective two-way communication process is followed. .Inspects the equipment condition on a regualar basis and informs the Sous Chef if a replacement is required. .Inspects the kitchen areas regularly to note and immediately rectify operational flaws if any. .Estimates daily production needs on a weekly basis and communicates production needs to the Sous Chef. .Assists Sous Chef with all kitchen operations and preparation. .Ensures quality consistency of mise-en-place, finished food and ensures that team members are assigned to carry out tasks as per standard recipe in the kitchens. .Assists in determining how food should be presented and creates decorative food displays .Ensures standard recipe and brand standard specifics, portion control and wastage control processes are followed by the team members. .Ensures relevant buffet displays or set ups are done as per operational needs. \'.Reviews guest feedback on TrustYou (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken .Develops creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results .Reviews the arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments. .Assists in developing new a la carte and buffet menus for the restaurants, keeping in mind current trends in food and competition analysis. .Enhancing culinary experiences by customizing and innovating new concepts like Food Festivals..Ensures short supplies and non-available ingredients are procured by the Materials Department.

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