Malad, Mumbai |   1200000 - 1600000 P.A.

12+ years

Job Description:   

PUPOSE OF JOB:
To administer the culinary department. The scope of responsibility includes the training, development and utilization of skills, focused towards achieving a consistent 5 star product ensuring that the culinary associates are motivated, disciplined and productive. There is a key focus on ensuring operational health and safety criteria and food hygiene regulations. Creativity in food preparation and menu planning. Whilst being accountable for maintaining the established financial budget.

DUTIES AND RESPONSIBILITIES:
FINANCIAL:
•    To be aware of all financial budgets and goals.
•    To ensure that each kitchen is supervised and managed accordingly to ensure total accountability for their profitability.
•    Ensure that all recipes and product yields are accurately coasted and reviewed regularly.
•    Ensure that all food items are prepared according to the standard recipe cards whilst maintain portion control and minimizing waste.
•    Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
•    To work in close conjunction with the F&B manager in the preparation of annual operating budget and forecasts.
•    To ensure that departments overall operational budgets  are strictly adhered too.

OPERATIONAL:
•    To ensure that the culinary department adhere to the company and hotel policies and procedures and TWMPPS standards.
•    Creative menu planning and correct food preparation in each outlet and banqueting.
•    Ensure that a consistent first class product of highest quality is achieved and maintained in all culinary areas., whilst adhering to operational deadlines.
•    Ensure that all food equipments is being used safely and  correctly and is being maintained.
•    To initiate relevant maintenance reports and work orders supported by the respective follow up of those items  auctioned.
•    Ensure that all relevant banquet set-ups are prepared before the guest arrival and in adherence of the hotel standards.
•    To ensure that all culinary operations manuals are prepared and updated.

MARKETING:
•    To work in close conjunction with the F&B manager and respective outlet teams, to create a yearly marketing plan for each outlet.
•    To continuously seek ways to assist kitchen manager to maximize revenue and profits.
•    To fully understand the market needs and desires for each outlet and ensure that the product lines are developed to reflect those needs.

Associate Handling:
•    To recruit and select a suitable culinary team who are able to work in a decentralized management philosophy.
•    To ensure that each manager plans and implements and records effective training programs for the respective associates in conjunction with the training manager and departmental trainers.
•    To ensure that each manager ensures productivity and morale within their respective departments and that the associates maintain following the hotel guidelines and local legislation.
•    To delegate responsibilities to subordinate as required.
•    Ensure that weekly work schedules and leave planners are administered and filed correctly.
•    Ensure that the overall culinary departments are motivated and positive feedback on performance is given.
•    To manage associates fairly and take personal interest in knowing all culinary associates.
•    The supervision of all stewards and their activities in all culinary departments.
•    Ensure that associate meals and their dining services are of consistently high standard and are comparable to our F&B outlets.
•    Ensure that the guests are in clean and tidy uniforms and are presentable in view of the guest.

ADMINISTRATION:
•    Ensure that an effective filing system is in place with the culinary department and appropriate records are prepared correctly and , submitted on time and collated and filed according to hotels P&P’s
•    To control expenses wisely.
•    To ensure that all deadlines on projects are met.
•    To ensure that meetings are well planned and result oriented.
•    Conduct inspections of food and beverage operations.
•    To be computer literate.

Guest Service:
•    To ensure that guest are always receiving an exceptional dining experience representing true value of money.
•    To spend time in various outlets to ensure that the operation is managed well by the outlet team.
•    To be demanding and constructively critical in food preparation, presentation and service standards.

Food and Beverage Products:
•    To verify that high quality products are used in food preparation.
•    To taste food in various outlets with the chef and be demanding and critical when it comes to food presentation and preparation
•    Ensure that all food products received in the hotel  are of required standard and are stored and rotated correctly.
•    Meet with suppliers and visit premises frequently.
•    Beware of new items which are introduced in the market and keep up with the lasted product trends.
•    To ensure that all area follows TWMPPS and back to basic standards.

EXECUTIVE DUTIES:
•    To act as the duty manager for the hotel as schedule.
•    To participate as an active member of executive committee of the hotel.

General:
To respond positively to change in culinary departments dedicated by industry , company and guests.

Training:
•    Participating international fairs and exhibitions-industry related
•    Performance management process.
•    Local culture process.

JOB KNOWLEDGE SKILLS AND ABILITIES:
•    Fair and firm management abilities with high influencing skills.
•    Strong administration skills.
•    Sound financial acumen
•    Sound planning and organizational skills.
•    Creative and innovative.
•    Strong knowledge of food and beverage.
•    Proactive approach towards following local and international industry progress and activities.
•    Hands on approach to all operational aspects.
•    Excellent communication skills.
•    Initiative.
•    Self motivated.
•    Strong marketing knowledge and progress.
•    Computer skills.
•    Ideal coaching and training skills- train the trainer skills.

QUALIFICATION STANDARD:
EDUCATION: Culinary diploma from a recognized institution or higher.
EXPERIENCE: At least 12 years of experience with 2 years in senior management position.

Qualification: Culinary diploma or higher

Keyskills:   executive chef, food preparation

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