Job Description

1.To develop the new menus / buffets / specialties to meet market needs along with executive chef. 2.To develop standardized recipes / cards. 3.To operate the restaurant / outlet at an acceptable food cost. 4.To assist the executive chef in minimizin

1.To develop the new menus / buffets / specialties to meet market needs along with executive chef. 2.To develop standardized recipes / cards. 3.To operate the restaurant / outlet at an acceptable food cost. 4.To assist the executive chef in minimizing payroll costs by maximizing productivity and efficient scheduling of employees. 5.To monitor all operating costs and take correctiveaction to reduce expenses. 6.To ensure that the culinary standards comply with hotel policies and minimum standards. 7.To train and develop the team according to the annual plan along with the chef trainer / training dept. 8.To maintain discipline and maximize employee output. 9.To assist the executive chef in all administrative tasks. 10.To work in any section of the kitchen as and when required. 11.To ensure that operating and kitchen equipment are maintained to good standards and minimum breakage. 12.To maintain good working relationships with colleagues and all other departments. 13.To have a complete understanding of and adhere to the company\'s policy relating to fire, hygiene and safety. 14.To maintain a high standard of personal appearance and hygiene at all times. 15.To carry out any other reasonable duties as assigned by the executive chef /superiors. 16.To respond to change in the departmental function as dictated by the company or hotel. 17.To check raw materials for quality and quantity. 18.To ensure first -in, first out system in cold stores. 19.To ensure that dishes are prepared according to recipes and specifications. 20.To go for market survey for checking of quality and availability. 21.To monitor and analyse the menus and product of competition. 22.To work in shift or split duty depending on the needs of the business. To ensure that he / she is present during peak hours of service. 23.To control waste and losses and keep them to the minimum. 24.To record guest complaints and compliments and any other reports required from time to time. 25.To ensure that all employees report on duty punctually, wearing clean and correct uniforms. 26.To carry out training for staff from time to time. 27.To adhere to the laid down hygiene standards and compliance with the hygiene audit and HACCP standards. 28.To attend to all guest feedback, complaints / compliments promptly and bring it to the attention of the superior. 29.Adherence to the guidelines mentioned in the TPAM and TCOC and thorough adherence to the IT etiquettes is to be followed. 30.To always adhere to personal grooming as per the standards laid down by the hotel and maintain high standards of grooming. 31.To carry out any other duties assigned to you by persons placed in authority above you.

Monster