To provide high quality of food and dining experience to the guests by supervising food production operations within the limits of defined quality, safety, hygiene and brand standards against given budgets.
Prepare the menu as per the concept given by the supervisor and provide inputs as and where needed. Make standard recipes and forward to supervisor for approval.
Schedule and conduct food trials with subordinates.
Receive orders, prepare food as per recipe and guide subordinates to do the same during meal services. Ensure proper garnish and accompaniments,
Ensure adequate inventory and raw material supplies. Maintain a list of short supply / not supplied items and escalate to purchase department and immediate supervisor.
Coordinate and procure bakery / banquet items for outlet needs.
Diploma / Degree in hotel management
0-2 years of experience
Should have supreme culinary, basic knowledge of pricing; cuisine trends (Indian & International), and food safety norms.
Customer orientation, planning & organizing, Creativity & Adaptability.