Job Description

To organize, develop, operate and administer the main kitchen and producing delectable food at a pre-determined cost and strictly in time for service.

Responsible for food production in all the kitchens To assist the F & B Manager in the development of new menus and menu changes To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items To recommend to the F&B Manager the price structure for various items in the menu in relation to competition To recommend food and beverage standards and specifications and portions in clear relation to prices and external competition To originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported To recommend the purchase of new items and delete the purchase of existing items which do not move Responsible for maintaining reasonable cost control in food preparation To keep wastage of food to the minimum at all stages of food production To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision To attend the general managers and F&B managers meeting and to conduct departmental meetings whenever necessary To maintain and enforce such systems and methods in the area of F&B production as laid down by the management To develop new products and improve on existing recipes and research new methods of food preparation To ensure that employees in the department conform to house rules and policies of the Hotel To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel To initiate the performance evaluation of his subordinate staff To formulate and ensure adherence to standard recipes. To ensure that employees in the department conform to hygiene and sanitation practices To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement Responsibility for food and service made available for the staff in the cafeteria To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning To develop standard procedures for new tasks and changed conditions To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards To co-ordinate pest control operations for all the kitchens
Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

Food provided Leave encashment Paid sick time Paid time off Provident Fund
Education:

Bachelor's (Preferred)
Experience:

Hotel Industry: 5 years (Required)
Work Location: In person