Company Description
Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.
Job Description
Kitchen Planning
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Plan and coordinate the activities of the team to ensure operative effectiveness.
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Follow guidelines laid by the Executive Chef on menu plan
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Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
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Estimate daily and weekly requirements as per the process laid.
People Management
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Provide effective support to the team to enable them to provide a range of effective and efficient services.
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Ensure that the team has been trained for all safety provisions.
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Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
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Prepare Duty rosters for the team in order to ensure operative effectiveness.
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Maintain appropriate staffing levels in order to consistently provide excellent guest service.
Financial Management
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Monitor the operations of the department to ensure that the food wastage is minimized.
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Ensure to maximize employee productivity in order to minimize payroll costs.
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Identify optimal, cost effective use of the resources and educate the team on the same.
Operational Management
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Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
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To ensure that the preparation and presentation of food complies with the standards.
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To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and promptly completed.
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Ensure that company and statutory hygiene standards are maintained.
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Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
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Handle additional responsibilities as and when delegated by the Management.
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Control and analyze on an on-going basis the following:
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Quality levels of production and presentation,
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Guest satisfaction,
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Operating food cost,
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Cleanliness, Sanitation, and Hygiene.
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Responsible for the preparation of menus under the direct supervision of Executive Chef, taking into consideration of the following:
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Local requirements,
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Competition,
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Trends,
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Availability of ingredients &
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Food cost.
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Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
Qualifications
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Minimum Primary school education
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Additional certification(s) from a reputable Culinary school will be an advantage
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Minimum 2 years of relevant experience in a similar capacity
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Good reading, writing and oral proficiency in English language
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Ability to speak other languages and basic understanding of local languages will be an advantage
Additional Information
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WHAT IS IN IT FOR YOU:
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Come As You Are
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Work With Purpose
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Grow, Learn and Enjoy
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Explore Limitless Possibilities
