IHCL Hiring For CDC-Continental/Indian at Mumbai, Maharashtra Full Time

Job Responsibilities

• Assist the Executive Chef in Planning and Budgeting the food costs for all the F & B outlets.
• Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
• 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.

Job Requirements

• Assist the Executive Chef in Planning and Budgeting the food costs for all the F & B outlets.
• Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
• 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.

Job Type: Full-time