Vashi, Navi Mumbai |   500000 - 700000 P.A.

2+ years

Job Description:   

Job Purpose:
Consistently prepare innovative and creative cuisine of the highest quality, presentation and flavor resulting in outstanding guest satisfaction.
To smoothly manage kitchen operations resulting in profit, stock management, wastage control, hygiene practices and training within the kitchen.

Areas of Responsibilities
Customer
1.     To interact with guests to obtain feedback on food quality, presentation and service levels.
2.     Actively responds to and handles guest problems and complaints.

Kitchen Operations
1.     To display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
2.     To understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
3.     To  advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
4.     To delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
5.     To review staffing levels to ensure that guest service, operational needs and financial objectives are met.
6.     Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
7.     Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
8.      To reviews guest comments on various platforms for guest satisfaction results and other data to identify areas of improvement.
9.      To ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
10.     To ensure proper grooming and hygiene standards for all kitchen staffs.
11.      To ensure proper purchasing, receiving and food storage standards in the kitchen.
12.      To maintain quality levels of receiving, storage, production and presentation of food.
13.      To follow and enforces all applicable safety procedures specified for kitchen and food servers.
14.      To ensure reporting on various cost head pertaining to kitchen and discuss with key kitchen and F&B team members.
15.      To review finished products for quality and presentation before the orders are send to guest.

Team Members :
1.     Ensure sufficient staffing levels are scheduled to accommodate business demands.
2.     To train, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
3.     To set performance objectives and goals  for each month in line with unit objectives.
4.     To conduct training for team members on brand standards in line with corporate Brand Standard Document on regular intervals and monitor the implementation on the floor.
5.     To provide feedback to team members on over all job performance on regular intervals and provide support to improve on the weak area.
6.     To communicate employee related policies as and when revised by comprehending the same in first place and in case of confusion, resorting to the right individual for  further           clarification.
7.     Ensure effective communication between staff by maintaining a secure and friendly working environment.
8.     Ensures disciplinary procedures and documentation are completed.

Behavioral Skill:    Positive attitude, Customer Service Oriented, Polite, Mentoring.

Technical Skill:
1.    Organizational skills.
2.    Hygiene And Cleanliness
3.    Time Management
4.    Team Management
5.    Cost Controlling
6.    Budgeting
7.    Portion Control
8.    Supervision

Cuisine: Continential

Qualification: Bachelor's in hotel management

Keyskills:   sous chef, kitchen operation, team handling, customer satisfication

Please note - due to the number of applications we receive, we will only be able to respond to successful candidates.