Primary Responsibilities :-
- · Preparation of new menus and recipes with a view to adhering to health requirements.
- · Coordinate daily tasks with the Kitchen Staff, Service Staff and Management Team.
- · Adhering to the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes, and preparation techniques.
- · Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions.
- · Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
- · To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food Services combinations and up sell alternatives as necessary.
- · Consult and check on daily requirements, functions and last-minute events.
- · Guide and train the subordinates on a daily basis to ensure high motivation and an economical working environment.
- · Ensure readiness of the daily mis-en-place and food production in different sections of the main kitchen or satellites based in Production chart.
- · To ensure that culinary standards comply with Company Policies & Procedures and Minimum Standards.
- · To conduct daily pre-shift briefings to employees on preparation, service and menu Evaluate procurement team performance and development plans and appraisals.
- · Manage current procurement policies, procedures, and programs with a focus on their ability to enhance organizational value and efficiency.
- · Manage escalations with respect to delivery and ensure that escalations are addressed.
- · Maintain strong working relationships with strategic suppliers to assure cost, quality, and delivery targets are met.
- · Manage recruiting, training, and supervising a team of Category Managers who are responsible for day-to-day category management activities.
- · Identify areas for improvement to continually drive performance and business results.
Qualification Criteria - Graduation or Diploma in Hotel Management
10+ years of hands-on experience in Continental, Oriental Culinary expertise.
Required Skills
An ideal candidate should possess effective communication skills, excellent people management skills, an inclination for training people of various roles and strong analytical and strategic skills.
The candidate should have attention to details, should be able to maintain fairness in every activity, be willing to travel as needed and should be willing to explore best practices and areas of improvement in order to promote effectiveness.
Job Types: Full-time, Permanent
Pay: ₹2,000,000.00 - ₹2,800,000.00 per year
Benefits:
- Food provided
- Health insurance
- Provident Fund
Education:
- Diploma (Preferred)
Experience:
- Continental food: 10 years (Required)
- Oriental Culinary expertise: 10 years (Required)
- Catering & food services : 10 years (Required)
- Hotel management: 10 years (Required)
- Chef: 10 years (Required)
Work Location: In person
