Job Description

Company Description

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

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 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

Analyze 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. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Restaurant Manager & Assistant 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 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 Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Associates, Team Leaders and other Departmental Managers 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 Executive Chef Handle additional responsibilities as and when delegated by the Management.

Hygiene / Personal safety / Environment:

Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations Respects the instructions and safety guidelines for the equipment (s)he uses Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).


Qualifications

Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage


Additional Information

WHAT IS IN IT FOR YOU:

Come As You Are Work With Purpose Grow, Learn and Enjoy * Explore Limitless Possibilities