Job Description

Job Responsibilities Operational Requirements: . Assist the Executive Chef in Planning and Budgeting the food costs for all the F & B outlets. . Staffing and Scheduling of various outlets and main kitchen and allocation of duties. . Develop systems and procedures that achieve higher cost efficiency and guest satisfaction. . Facilitate learning and development for all the team members . Performance Appraisal/ Management of the staff in the department. . Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to. . Assist the Executive Chef and the outlets chefs in developing and standardizing new recipes for the outlets. . Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. . Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens. . Monitor adherence to Safety, Hygiene and Cleanliness standards. . Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing. . Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items. . Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance. . Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. . Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan. . Address any grievance and counseling issues among the department staff. . Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc. Job Requirements . Assist with menu planning, modifications and proofing for special events. Make standard recipes and forward to supervisor for approval. Schedule, conduct and prepare food items for trials. . Conduct daily briefing to staff, resolve operational and employee related queries, prepare duty roster, adjust leaves and offs and check staff grooming. Re-allocate responsibilities during special events to ensure smooth operations. . Ensure that the team physically cross checks inventory and places order. Review requisitions and follow up with Stores for timely delivery. Verify proper storage and conducts random checks of the received items. . Prepare the mis-en-place list to ensure smooth execution of orders. Guide the subordinates to do the same in accordance with standard recipes and cross-check final orders before pickup. . Coordinate and procure bakery/banquet items for outlet needs and conduct physical checks on outlet and banquet at the end of the day or after banquet functions to ensure proper order of equipment and infrastructure. . Implement hygiene standards, update temperature logs, update the records of ISO 22000 (FSMS), check and ensure the objectives of ISO 14001 are followed & maintained, collect food samples and hand over to supervisor in order to check with microbiologist. Consolidate all the procedures like HACCP, FSMS, fire and safety drill, evacuation drill, FIFO standards and conduct training for subordinates. . Conduct food test for prospective candidates and provide inputs to the supervisor, conduct performance appraisal and training program for the team as per guidelines provided. . In addition to the above mentioned duties and job functions, any other assignment given by the management within the scope of job. . Adherence to the Tata code of conduct, safety policies and values of the organization as defined.

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