Job Description

Education and Experience

High school diploma or Graduation in Hotel management; 8 years' experience in the culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 10 years' experience in the culinary, food and beverage, or related professional area.

Job Responsibilities:

Responsible for Providing direction for all day-to-day kitchen operations.

Responsible for providing quality, hygiene and tasty food to students, faculties and guests.

Responsible for Food cost and quality management.

Ensuring food preparation follows under the FSSAI guidelines and maintaining audit record.

Responsible to prepare menus and guiding team to execute effectively.

Ensures employees follows organization policies and procedures on day-to-day operations.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Responsible to build quality talent and provide on job training as needed.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Responsible to receive feedbacks and develop plan for improvement.

Ensure keep upgrading culinary activities and upgradation in food solutions innovations.

Goal Setting:

Responsible to set goals and making employees to achieve efficiency.

Setting and following workplace safety policies and procedures and making team to follow effectively.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Making ready all kitchens for audits as per the complains.

Training & Development:

• Identifies the developmental needs of employees and coaching, mentoring, helping to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Training the kitchen associates on the job technical skills.
• Administers the performance appraisal process for direct report managers.
• Ensure all employees trained and aware on food safety and personal safety FSSAI guidelines.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Job Types: Full-time, Permanent

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Paid sick time
• Provident Fund

Schedule:

• Rotational shift

Experience:

• total work: 10 years (Required)

Work Location: In person