Key Areas of Responsibility
Hiring & Training
Team Management
Kitchen Operations
Inventory Management
R&D / NPD
Budgeting and Purchasing
Personal Grooming
Kitchen Health & safety
MIS & Cost Control
Detailed Role & Responsibilities
- Hiring and train head chefs and other kitchen staff for station positions
- Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
- Staying updated on trends in the restaurant and food service industry to maintain a successful business
- Creating new dishes, updating and planning menus that include prices, layouts, descriptions and food images
- Setting up SOPS for food processing with recipes , procedures and step by step process photographs.
- Makes sure that the correct Inventory indent and requisition procedures are followed with proper stock closing , and that every order is done through a POS with PAR stock check.
- Inventory control by checking stock levels and rotating ingredients to minimize waste.
- Prepares his working station and mise en place as per daily requirements and part stock lists.
- Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed.
- Ensure personal cleanliness and Hygiene
- Proper deportment of all team members as per sections and stations
- Work closely with the purchase manager and MD in determining quality and quantity of food materials used with a view of eliminating wastage
- Discuss with the operations Head and MD and recommends menu price adjustments
- Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
- Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
- Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
- Suggest new recipe/products which may improve quality of food or lower food cost
- Check the maintenance of all kitchen equipment
- Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
- Identify and develop team members with potential
- Interview, select and recruit team members
- Conduct performance review with the team
- Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
- Conduct Daily morning follow up trainings with BOH heads at work place
- Conduct Every Weekend BOH meet up all locations online( Q&A recipes ,production planning , roles and responsibilities ,duty roster, dos and donts )
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
- Follows guidelines laid by the brand on menu plan and design.
- Plan production plan for each BOH team member each section as the boh structure defined by the brand to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
- Liaise with the FOH and Stewarding Departments in a professional manner to ensure sales objectives are achieved and standards are maintained at all times.
- Collaborating with marketing incharge to create campaigns and promotional materials and product photography
- Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.
- Check all equipment prior to service where applicable.
- Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines of production assigned by Senior Management are met.
- Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
- Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
- Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
- Oversee all front of house food set ups to ensure they are as per guidelines set by the Senior Management.
- Organize rosters for casual, agency and section staff as per guidelines set as per the brand operational timings by the Senior Management.
- Promote an environment of team work to facilitate the achievement of department.
- Monitor quantity and quality of food products for the assigned section .
- Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
- Training; coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintains relevant documentation for training needs and completion of sessions.
- Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.
- Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
- Practice strict control on food portioning and wastage, thereby ensuring gross food profitability
Additional Job Requirement
- Strong leadership, interpersonal and training skills
- Good communication and customer contact skills
- Service oriented with an eye for details
- Ability to work well in stressful & high-pressure situations
- A team player & builder
- A motivator & self-starter
- Well-presented and professionally groomed at all times
- Minimum Graduation in Hotel Management
- Additional certification(s)/Diploma from a reputable Culinary school will be an advantage
- Minimum 8 years of relevant experience in a similar capacity
- Good reading, writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage
- Great in MIS and documentation skills
- Should be prepared to work in a fast-paced environment, nights, holidays, and even weekends
Pay: ₹10,086.88 - ₹25,000.00 per hour
Benefits:
Work Location: In person
