Job Description

Job Responsibilities Establish quality and quantity standards of food preparation & presentation. . Develop and Standardize new recipes in order to add variety to the F & B outlets. . Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. . Ensure availability of stock and raw materials through proper planning and co-ordination with the Purchase department. . Monitor adherence to Safety, Hygiene and Cleanliness standards. . Work in association with the F & B Manager in the area of Promotions, Food Festivals, Menu planning & Pricing. . Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc. . Co-ordinate with the Chief Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc. . Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. . Staff and Schedule staff in order to optimize manpower. . Review the monthly business reports and develop a work plan. . Develop departmental trainers in association with the training department & oversee all the training activities within the department. . 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. . Identify key communities, plan various initiatives and co-ordinate the support activities. Job Requirements - Degree or Diploma in Hotel Management. - Apprenticeship and specialized training from a culinary institute. Knowledge/Skills - Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards. - Knowledge of various aspects of food and nutrition, calorie values etc. - Techniques in quantity food production and dispensing. - Inventory management & Budgeting. - Working knowledge of MS Office. - Food Costing and Menu pricing techniques. - Kitchen Planning & Design. Experience - Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 4 - 6 years experience in managing satellite kitchens/main kitchen. - Handling production for banquets and outdoor catering. - Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops etc. - Pre-opening of restaurants. - Exposure to international F & B production.

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