Job Description

Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.

Recruitment and performance appraisal/ management of the staff in the department.

Establish quality and quantity standards of food preparation & presentation.

Develop and standardize new recipes in order to add variety.

Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.

Ensure availability of stock and raw materials through proper planning and co-ordination with the purchase department.

Monitor adherence to safety, hygiene and cleanliness standards.

Work in association with the general manager in the area of Events, menu planning & pricing.

Work closely with the Stores for developing Standard Purchase Specifications, vendor development & evaluation etc.

Co-ordinate with the engineer for preventive maintenance, energy consumption etc.

Ensure through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.

Staff and Schedule staff in order to optimize manpower.

Review the monthly business reports and develop a work plan. 

Develop departmental trainers & oversee all the training activities within the department.

Address any grievance and counseling issues in the department.

Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.

Desired Candidate Profile

Please refer to the job description above

Key Skills

Key Skills

. Multi - Cuisine, Fine, Dining, Executive Chef, food, hotel, hospitality, restaurant, dine, chef, menu, cuisine, recipe, club, resort, Sous Chef etc

Qualification

. Any Graduate

Additional Qualification

. Multi - Cuisine, Fine, Dining, Executive Chef, food, hotel, hospitality, restaurant, dine, chef, menu, cuisine, recipe, club, resort, Sous Chef etc

Industry

. Hospitality/Airlines/Travel/Tourism

Functional Area

. Hotel Management/Catering/Food Technology

Job Role

. Food & Beverage Assistant/Manager

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