He is responsible for the efficient and successful operation of the all kitchens.
He controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staff.
FOOD AND BEVERAGE DEPARTMENT
1. Manage all Kitchen Operations
· Oversee the operations in all kitchens
· Organize special events and food promotions
· Plan and cost menus
· Develop and write standard recipes
· Develop new dishes and products
· Take steps to ensure that outstanding culinary technical skills are maintained
· Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
2. Maintain Hygienic Standards and Practices
· Maintain a hygienic kitchen
· Clean the kitchen and equipment
· Maintain personal hygiene
MANAGEMENT/ STRATEGIC PLANNING
1. Assist with the Planning and Implementation of Sales & Marketing Strategies.
· Access sales and marketing data
· Assist with the preparation of sales and marketing plans
· Assist with the development of new products and services
· Assist with the development of marketing strategies
· Assist with the evaluation of sales and marketing activities
2. Consider Economic/ Political/ Social Issues Relevant to the Department
· Take into account external economic issues when planning and making decisions
· Anticipate economic business level fluctuations
· Monitor information and trends in the industry
· Interpret economic data
· Consider political and social influences on business
3. Quality Management Systems
· Monitor the implementation of quality management systems
1. Manage Financial Matters
· Assist with the management of department finances
· Prepare and monitor accounts of the unit/ outlet
· Prepare and manage unit/ outlet budgets
· Monitor, analyze and report variations from the budget
· Prepare unit/ outlet performance reports
· Perform and interpret ratio analysis
· Develop systems that measure the cost effectiveness of the department
· Develop procedures that track, report on, and control the running costs of the department
PURCHASING/ STOCK
1. Manage Purchasing & Stock Control
· In conjunction with the Purchasing Manager:
· Develop and monitor the implementation of purchasing procedures
· Develop purchasing specifications
· Assess tenders for goods and services
· Prepare budgets for purchases
· Establish economic order quantities
· Develop stock control procedures
2. Stock Control
· Handle and stock according to stock control procedures
3. Staff Management
· Determine and plan for future staffing needs
. Discipline staff
· Recruit staff
· Prepare staff rosters
· Facilitate multiskilling
· Maintain up-to-date staff records
· Hands on manager leading by example. Physically shows staff actual cooking
· Assist with the planning and delivery of orientation programs
· Implement staff performance appraisals
· Carry out exit interviews
. Supervise Staff
· Provide ongoing advice and support to under your supervision
· Supervise staff performance
· Implement appropriate management practices that provide staff motivation and communication
4. Instruct Staff (One to One)
· Provide one to one instruction to staff members when required
5. Cleaning/ Maintenance Programs
· Adhere to hotel cleaning and maintenance programs
· Ensure a high level of cleaning is maintained in your work area.
Benefits:
Food provided
Accommodation provided
Work Location: Hotel Vagmi, Varanasi.
Dear Candidate,
We are looking for a Head Chef, in overseeing Kitchen who himself have Experience in Kitchen safety and management. The ideal candidate should have a passion for Food preparation, quality checking and consistency .
Pay: ₹20,000.00 - ₹35,000.00 per month
Benefits:
Application Question(s):
- What cousins can you cook?
Work Location: In person
