Responsibilities
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Ensure to contribute to achieve the objectives set within the culinary department.
- Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
- Ensure that the team has been trained for all safety provisions.
- Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained.
- Identify optimal, cost effective use of the resources and educate the team on the same.
- Monitor the operations of the assigned function to ensure that the food wastage is minimized.
- Ensure that all dishes are prepared according to the recipe and to the correct quantity.
- To ensure that the section is being kept clean and tidy at all times as per the standards.
- Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
- Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
- Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
- To ensure that Commis chefs receive the appropriate training and optimum guidance.
- Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
- Attend to day-to-day problems and needs concerning equipment and food supplies.
- Ensure to monitor quantity and quality of food products to ensure compliance with the stand
- Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
- Be well versed in hotel fire & life safety/emergency procedures
- Attend all briefings, meetings and trainings as assigned by management
- Report for duty on time always wearing clean and complete uniform
- Always maintain a high standard of personal appearance and hygiene
- Perform other reasonable duties assigned by the assigned by Manager / Management of the Hotel
Requirements
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Ensure to contribute to achieve the objectives set within the culinary department.
- Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
- Ensure that the team has been trained for all safety provisions.
- Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained.
- Identify optimal, cost effective use of the resources and educate the team on the same.
- Monitor the operations of the assigned function to ensure that the food wastage is minimized.
- Ensure that all dishes are prepared according to the recipe and to the correct quantity.
- To ensure that the section is being kept clean and tidy at all times as per the standards.
- Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
- Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
- Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
- To ensure that Commis chefs receive the appropriate training and optimum guidance.
- Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
- Attend to day-to-day problems and needs concerning equipment and food supplies.
- Ensure to monitor quantity and quality of food products to ensure compliance with the stand
- Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
- Be well versed in hotel fire & life safety/emergency procedures
- Attend all briefings, meetings and trainings as assigned by management
- Report for duty on time always wearing clean and complete uniform
- Always maintain a high standard of personal appearance and hygiene
- Perform other reasonable duties assigned by the assigned by Manager / Management of the Hotel
Additional Information
- Report for duty on time always wearing clean and complete uniform
- Always maintain a high standard of personal appearance and hygiene
- Attend all briefings, meetings and trainings as assigned by management
- Be well versed in hotel fire & life safety/emergency procedures
