Job Description

Should be from restaurant industry & not hotel industry. South indians preferred , communication in English, Tamil & Hindi is a must . Adherence to the CK & restaurant Food Cost Budget of DT and BSC variable cost. The NPD HEad shall work from the Corporate Office. Within the city travel is a condition of work to visit city outlets and check on the food quality and presentation. `Labour laws of India are applicable as relevant. In Charge of the Culinary operations. Monitor quality food as per DT standards. Oversee day-to-day culinary operations, Menu engineering and wastage reduction & Maintain the budgeted food cost This position will work closely with all vendors. New Product development Ingredients and Equipment\xe2\x80\x99s Indigenous modern cooking technology. Culinary Operations: Effectively run the day-to-day culinary operations, primarily focussing on the deliverables. Maintain the Food Cost within the stipulated budgets. Timely conduct culinary trainings & control CPI complaints. Produce and secure the food as per the standard recipe to ensure high quality food is produced. Conduct Culinary audits in CK\xe2\x80\x99s and Restaurant. Assist Projects & Operations in new concept planning, new restaurant opening, New central kitchen opening. Kitchen Management Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being always kept clean and tidy as per the standards. Score hygiene audits as per the standards requirement. Closely interact with Regional Head and Branch Manager on special functions, booking, menu item availability, service problems, guest comments and guest preferences. 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 all fellow 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 Regional Chefs and RMs.

• Attend to day-to-day incidents and address the needs with regard to food supplies.
• Coordinate operations with GMs / Area Managers / and Regional Chefs to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the NPD and Regional Chefs.
• Handle additional responsibilities as and when delegated by the Management.
• Deliver quality food for last minute orders from the outlets.
• Monitor the outlet CPI regarding food on a day-to-day basis and share the information with the teams.

MANAGE EXTERNAL STAKEHOLDERS

• Manage external stakeholders like Hygiene auditors, or Process Auditors.

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.

People Management

• Ensure to contribute to achieve the objectives set within the Commissary production section.
• 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.

Coordination Ensure all activities impacting brand image are integrated into the overall marketing plan and run-in synergy with the plan. Continually guide and support the Region delivering the items as per the periodic menus and standard menus. VENDOR MANAGEMENT Liaise with Procurement/ Sourcing to identify, shortlist and appoint vendors/ agencies as required, and review in force agreements and conduct market research and verify viability and cost benefit before renewing/ extending agreement contracts. Periodically review vendor performance and delivery. Assist Regional chef during special food promotions and Commissary budget Plan preparation. Assist in Budget Preparation. Develop and draft all Standardized Recipes from time to time. 10+ years of relevant work Experience with F&B/ hotel/ catering companies (desirable) Strong understanding of equipment\xe2\x80\x99s functions A thorough knowledge of South Indian Cuisine, Chinese Cuisine & regional Cuisines of India. Should have an experience in handling bulk productions Excellent verbal and written communications skills in English. Ability to confidently build a strong rapport with internal stakeholders. Demonstrated ability to work independently and autonomously in a timely manner. Skill in developing and making effective presentations and communicating with seniors\xe2\x80\x99 chefs Internet savvy, knowledge of social media. Should be creative, innovative and a team player. Out of box thinking. Job Type: Full-time Salary: 970,000.00 - 990,000.00 per year Schedule:

• Day shift

Ability to commute/relocate:

• Bengaluru, Karnataka: Reliably commute or planning to relocate before starting work (Required)

Experience:

• total work: 1 year (Preferred)

Speak with the employer
+91 7823900032