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. Consider Tourism Issues Relevant to the Department
· Take into account tourism issues in planning and decision making
· Analyse tourism data
· Liaise with relevant parties
· Identify major environmental and heritage issues
4. Quality Management Systems
· Monitor the implementation of quality management systems
FINANCE MANAGEMENT
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
· Negotiate prices and terms of purchase
· Prepare budgets for purchases
· Establish economic order quantities
· Develop stock control procedures
2. Purchasing
· Purchase stock/ inventory according to purchasing procedures and specifications
3. Stock Control
· Handle and stock according to stock control procedures
HUMAN RESOURCES
1. Manage Work Operations
· Coordinate work operations within the department/ unit/ outlet
· Develop performance standards for operations in the department/ unit/ outlet
· Assess work operations between other departments/ units
· Coordinate operations between other departments/ units
· Monitor productivity of the unit
2. Manage Industrial Relations
· Prevent and resolve grievances
· Counsel staff and prevent work related problems
· Resolve disputes
· Discipline staff
3. Staff Management
· Determine and plan for future staffing needs
· Recruit staff
· Prepare staff rosters
· Facilitate multiskilling
· Maintain up-to-date staff records
· Customise position profiles for your area of responsibility using the Royal Orchid Human Resources Management System
· Manage staff training and development using the Royal Orchid Human Resources Management System
· 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
4. Supervise Staff
· Provide ongoing advice and support to under your supervision
· Supervise staff performance
· Implement appropriate management practices that provide staff motivation and communication
5. Instruct Staff (One to One)
· Provide one to one instruction to staff members when required
GUEST SERVICE/ SALES
1. Manage Guest Service
· Manage the Delivery of high quality service to guests
· Manage the development and implementation and guest service strategies
2. Manage the Sales and Promotion of Products and Services
· Continually develop sales and promotional strategies for the Hotel’s products and services
3. Guest Service/ Relations
· Deliver high quality service to guests
· Ensure guest needs and reasonable requests are met
· Seek opportunities to continually improve guest service
· Abide by the Westin Guest Satisfaction System
· Establish and maintain effective guest relations
· Demonstrate effective and appropriate interaction with guests with whilst maintaining a professional approach and image
· Communicate with guests in a manner which promotes goodwill, trust and satisfaction
· Take appropriate action to resolve guest complaints
4. Sell and Promote Products and Services
· Sell the hotel and Westin’s products and services using-selling and suggestive selling techniques
· Promote the hotel and Westin products and services
· Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
COMPUTING
1. Human Resources Computer Programs
· Access and use the Royal Orchid Human Resources Management system
2. Food & Beverage Computer Programs
· Access and use Food & Beverage computer programs
3. Word Processing
· Access and use word processing computer packages
SAFETY/ CLEANING/ MAINTENANCE
1. Manage Safety/ Cleaning/ Maintenance
· In conjunction with the Safety/ Security Manager manage the development and implementation of safety/ security policies and procedures for the department/ unit/ outlet
· In conjunction with appropriate personnel manage the development and implementation of cleaning/ maintenance programs for the department/ unit/ outlet
2. Maintain a Safe and Secure Working Environment
· Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures
· Initiate action to correct a hazardous situation and notify supervisors/managers of potential danger
· Adhere to the hotel’s security and emergency policies and procedures
· Be familiar with property safety, current first aid and fire emergency procedures
· Log security incidents in accordance with hotel requirements
3. Cleaning/ Maintenance Programs
· Adhere to hotel cleaning and maintenance programs
· Ensure a high level of cleaning is maintained in your work area.
Pay: ₹24,817.82 - ₹50,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
