Job Description

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined

and follows up and discusses ways of constantly improving the cuisine at the property. * Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee

well enough to perform duties in employees\' absence or determine appropriate replacement to fill gaps. * Provides guidance and direction to subordinates, including setting
and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and

. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual
when needed. * Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in

development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. * Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and

standards. * Reviews
for guest satisfaction results and other data to identify areas of improvement. * Coordinates with the
for the acquisition of needed goods and services. * Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing,

and food storage standards in the kitchen. * Interacts with guests to obtain feedback on food quality, presentation and service levels.

• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable

procedures specified for kitchen and food servers. * Discuss daily
reports with key kitchen and F&B team members. * Review weekly and monthly
to meet and . * Attend the daily morning meetings and other administrative sessions.

• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.

• Frequently review finished products for quality and presentation before the orders are send to guest.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and

are completed according to hotel operational Standard and Management Policy.

PREREQUISITES:

Displays leadership in guest exemplifies excellent customer service and creates a positive atmosphere for .

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

EDUCATION:

Able to demonstrate excellent written and verbal communication in English.

Proficiency with and computer programs, including Microsoft Word, Excel and Outlook.

3 Year Hospitality Management or equivalent Culinary university degree.

EXPERIENCE:

With a minimum of two years experiences in a similar capacity/function in an international five-star hotel with a strong background in procedures and application.

FOLA, SECTOR - 9, CHANDIGARH, A MEDITERRANEAN CUISINE

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