Operational Responsibilities
- Ensures all company, brand, and culinary standards—particularly those related to South Asian cuisine—are consistently implemented and maintained across all kitchen operations.
- Works collaboratively with all employees in a supportive, flexible, and team-oriented manner, focusing on the success of the hotel and maximizing guest satisfaction.
- Maintains deep expertise in South Asian culinary traditions, regional variations, spices, local market availability, and seasonal ingredients; prioritizes procurement of fresh, locally sourced products whenever possible.
- Supervises and verifies the quality, freshness, and compliance of all incoming food products with order specifications and receiving standards.
- Coordinates with all satellite kitchens to ensure timely and proper mise-en-place, supplies, and consistency in South Asian menu production.
- Conducts regular food yield tests to minimize wastage and ensure all South Asian recipes in the hotel’s recipe management system are updated, accurate, and cost-efficient.
- Establishes and enforces food portioning guidelines to maintain cost control without affecting quality or authenticity.
- Monitors section-level requirements and ensures timely requisitioning of South Asian ingredients in the correct quantity based on forecasted business needs.
- Oversees cooking methods, preparation techniques, portion sizes, presentation, and traditional garnishing to ensure menu items reflect authentic South Asian culinary standards.
- Prepares food consumption estimates and manages purchases or requisitions of specialty spices, grains, fresh produce, and other South Asian kitchen essentials.
- Innovates and develops modern and traditional South Asian dishes, seasonal menus, and speciality items aligned with guest preferences and culinary trends.
- Ensures strict compliance with sanitation, hygiene, and food safety policies across all South Asian kitchen operations.
- Ensures implementation of brand food and service standards, including Food & Beverage Top 20 guidelines.
- Reviews and acts upon Consumer Audit results, ensuring necessary changes and improvements are implemented.
- Ensures all guest-facing culinary employees deliver exceptional service reflecting the brand promise at all times.
- Ensures internal customer service excellence for other departments.
- Addresses guest and internal customer complaints professionally, courteously, and effectively, ensuring timely and satisfactory resolution.
- Maintains positive interactions and strong working relationships with guests, colleagues, and all hotel departments.
Administrative Responsibilities
- Ensures South Asian Kitchen operations align with the hotel’s corporate strategy and implements departmental action plans accordingly.
- Assists in the creation and periodic updates of the South Asian Kitchen Operational Manual.
- Conducts regular team briefings, shift meetings, and communication updates in the absence of the Chef de Cuisine or Executive Chef.
Financial Responsibilities
- Assists in maximizing productivity by promoting multi-skilling, multi-tasking, and flexible scheduling practices aligned with business needs.
- Monitors productivity levels and contributes to effective management of food cost, utility usage, and payroll budgets while ensuring optimal utilization of kitchen equipment.
- Supports adoption of new technologies, modern equipment, and process improvements to enhance operational efficiency.
People Responsibilities
- Leads and supervises all South Asian Kitchen employees, ensuring performance is aligned with hotel policies, culinary standards, and legal requirements.
- Ensures punctuality, grooming, hygiene, and uniform standards are followed by all team members.
- Assists in preparing and posting weekly staffing schedules based on business levels and operational priorities.
- Provides structured training, coaching, and developmental support to enhance the skills of South Asian kitchen employees.
- Delegates tasks appropriately to trained team members who are equipped to perform responsibilities accurately.
- Coordinates with the Training Manager to maintain effective culinary training programmes.
- Encourages creativity, innovation, and new ideas among the kitchen team, recognizing valuable contributions.
- Supports annual Performance Development Discussions and assists employees in meeting their professional development goals.
- Upholds and promotes The People Philosophy, reflecting the organization’s values and cultural standards.
- Ensures employees understand and comply with all hotel rules, regulations, and policies.
- Ensures full compliance with health, fire, hazard, and safety regulations across the department.
Other Responsibilities
- Ensures all guest-facing South Asian culinary employees deliver consistently high-quality service and uphold the brand promise.
- Ensures all internal stakeholders receive professional and efficient culinary support.
- Handles guest and internal customer inquiries courteously and promptly, ensuring complete resolution.
- Maintains professional working relationships and encourages a positive team culture within the kitchen and across departments.
