Porur Chennai Tamil Nadu Food & beverage executive Jobs – 44 Open Jobs Today

Chef De Cuisine - Western Cuisine
PULLMAN —Chennai, Tamil Nadu
- Full-time
- Management
- English
- Bachelor's degree
Quick apply
Junior Sous Chef
Marriott International, Inc —Sriperumbudur, Tamil Nadu
- Full-time
- Hospitality
- 12th Pass
- Communication skills
Lead Engineer, Electrical
Design Group —Chennai, Tamil Nadu
- Full-time
- Microsoft Word
- AutoCAD
- Microsoft Excel
Executive -Food & Beverage Service
Marriott International, Inc —Chennai, Tamil Nadu
- Full-time
- Hospitality
- 12th Pass
- Supervising experience
5h

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Junior Sous Chef
Marriott International, Inc —Sriperumbudur, Tamil Nadu
Empowers employees to provide excellent customer service. Provides services that are above and beyond for customer satisfaction and retention.

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Chef De Cuisine - Western Cuisine

PULLMAN -
Chennai, Tamil Nadu

Quick apply

Job details

Full-time

Qualifications

Management
English
Bachelor's degree
Chef

Full job description

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

Plan and design menus for food as well as beverages.
Tastefully do pairing of wine with food.
Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

Manage staff in each section as assigned by the Executive Chef 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 Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

Oversee the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operations Management

Check all equipment prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
Liaise with Director of Restaurants & Bar, Restaurant Managers & Assistant Manager 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 Executive Chef.
Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
Promote an environment of team work to facilitate the achievement of department and hotel objectives.
Monitor quantity and quality of food products for the assigned section to ensure compliance with hotel standards.
Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
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. Maintain relevant documentation for training needs and completion of sessions.
Counseling, 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.

Qualifications

BHM/BHMCT
Trade Certificate with a minimum of 12 years of experience in a similar capacity
Good reading and oral proficiency in English language

Quick apply

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food & beverage executive jobs in porur chennai tamil nadu

Chef De Cuisine - Western Cuisine

Junior Sous Chef

Lead Engineer, Electrical

Executive -Food & Beverage Service

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