Cluster Chef (culinary Trainer) Based At Bangalore, Mumbai, Hyderabad,surat

Year India, India

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Ability multi-task and meet deadlines.
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and event
Maintain good communication and work relationships in all hotel areas
Ensure that staffing levels are maintained to cover business demands
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
Manage all aspects of the kitchen including operational, quality and administrative functions
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
Manage financial performance of the department so all planning is in line with hotel objectives;
Identify an effective approach to succession planning
Manage department operations, including budgeting, forecasting, resource planning, and waste management
Ensure the consistent production of high quality food through all hotel food outlets;
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Recruit, manage, train and develop the kitchen team
Ensure monthly communication meetings are conducted and post-meeting minutes generated

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