Job Description
Managerial • Assist the Sous Chef in Planning and organizing day to day operations of the F & B outlet. • Staffing and Scheduling of the staff • 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. Operational • 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. Salary: Not Disclosed by Recruiter Industry: Travel, Hotels, Restaurants, Airlines, Railways Functional Area: Hotels, Restaurants Role Category: Food & Beverage Role: Chef De Partis Keyskills: Experience in japanese cuisine Desired Candidate Profile Education: (UG - BHM) AND (PG - Any PG Course - Any Specialization, Post Graduation Not Required) Knowledge/Skills • Thorough knowledge of different Japanese cuisines, cooking styles, hygiene & safety standards. • Techniques in quantity food production • Inventory management • Working knowledge of MS Office • Food Costing and Menu pricing techniques Education • Degree / Diploma in Hotel Management • specialized training from a culinary institute Experience • Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 2- 3 years experience as Chef De Partie 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 or conducting various food festivals based on these themes.
Company Profile
The Indian Hotels Company Limited
http://www.tajhotels.com
Search Kitchen Jobs with Wyndham Hotels
Managerial • Assist the Sous Chef in Planning and organizing day to day operations of the F & B outlet. • Staffing and Scheduling of the staff • 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. Operational • 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. Salary: Not Disclosed by Recruiter Industry: Travel, Hotels, Restaurants, Airlines, Railways Functional Area: Hotels, Restaurants Role Category: Food & Beverage Role: Chef De Partis Keyskills: Experience in japanese cuisine Desired Candidate Profile Education: (UG - BHM) AND (PG - Any PG Course - Any Specialization, Post Graduation Not Required) Knowledge/Skills • Thorough knowledge of different Japanese cuisines, cooking styles, hygiene & safety standards. • Techniques in quantity food production • Inventory management • Working knowledge of MS Office • Food Costing and Menu pricing techniques Education • Degree / Diploma in Hotel Management • specialized training from a culinary institute Experience • Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 2- 3 years experience as Chef De Partie 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 or conducting various food festivals based on these themes.
Company Profile
The Indian Hotels Company Limited
http://www.tajhotels.com
Contact Details
Executive Name:Ms. Pooja Kakaria
Contact Company:The Indian Hotels Company Limited
Contact Details
Executive Name:Ms. Pooja Kakaria
Contact Company:The Indian Hotels Company Limited
Address:
The Taj Mahal Hotel Number one, Mansingh Road
NEW DELHI,Delhi,India 110011
Telephone:91-11-01166513553Search Kitchen Jobs with Wyndham Hotels