Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards Awareness of HACCP Experience of kitchen equipment Experience of dangerous equipment and safety standards Understandable level of English spoken and written Maintain Food Safety standards Knowledge and ability to run a section Ability to work without close supervision Ability to manage Commis Chefs Ability to produce good quality food in all sections Good oral communication Team management skills High level of attention to detail Good level of numeracy Enthusiasm to develop your own skills and knowledge work on innovation plus develop those around you Adaptability to change and willingness to embrace new ideas and processes Positive and approachable manner Team player qualities Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹28,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Ability to commute/relocate: Port Blair, Andaman and Nicobar Islands: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Work Location: In person
Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards Awareness of HACCP Experience of kitchen equipment Experience of dangerous equipment and safety standards Understandable level of English spoken and written Maintain Food Safety standards Knowledge and ability to run a section Ability to work without close supervision Ability to manage Commis Chefs Ability to produce good quality food in all sections Good oral communication Team management skills High level of attention to detail Good level of numeracy Enthusiasm to develop your own skills and knowledge work on innovation plus develop those around you Adaptability to change and willingness to embrace new ideas and processes Positive and approachable manner Team player qualities Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹28,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Ability to commute/relocate: Port Blair, Andaman and Nicobar Islands: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Work Location: In person
They are responsible for managing food costs, upholding menu standards, and controlling inventory. Food and beverage manager to create event-specific menus for occasions such as banquets, conventions, and catered meetings. Achievement of budgeted food sales, beverage sales, labour costs and profitability. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. To assist in menu planning, pricing & innovation. They are required to ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention. Timely analysis of Food & Beverage Prices in relation to competition. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers. Preparation of Sales Promotions. Development and maintenance of all department control procedures. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. To confirm all details relative to group functions with meeting/banquet planners. Completion of monthly forecast. Development and maintenance of department manual. Be available to the entire outlet Staffs at all times in case of emergency. All other duties as directed by the Resort Manager Participation in Manager on Duty shifts as required. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. Assure the maintenance of bar control policies. Completion of monthly inventory. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. Ensuring that services meet customer specifications. Staff professional attitude and proper meeting Company appearance and uniform standards. Teamwork-Relations with co-workers and management. Responsible for staff training and development. High employee retention. Responsible for overseeing all scheduling within the department. Achieving service that exceeds expectations. Overall maintenance of the operation at a level in keeping with the standards prescribed. Report any deficiencies in equipment and facilities Job Types: Full-time, Permanent Pay: ₹47,000.00 - ₹52,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Ability to commute/relocate: Port Blair, Andaman and Nicobar Islands: Reliably commute or planning to relocate before starting work (Required) Education: Bachelor's (Preferred) License/Certification: Professional in Human Resources® (Preferred) Work Location: In person
Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards Awareness of HACCP Experience of kitchen equipment Experience of dangerous equipment and safety standards Understandable level of English spoken and written Maintain Food Safety standards Knowledge and ability to run a section Ability to work without close supervision Ability to manage Commis Chefs Ability to produce good quality food in all sections Good oral communication Team management skills High level of attention to detail Good level of numeracy Enthusiasm to develop your own skills and knowledge work on innovation plus develop those around you Adaptability to change and willingness to embrace new ideas and processes Positive and approachable manner Team player qualities Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹28,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Ability to commute/relocate: Port Blair, Andaman and Nicobar Islands: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Work Location: In person
They are responsible for managing food costs, upholding menu standards, and controlling inventory. Food and beverage manager to create event-specific menus for occasions such as banquets, conventions, and catered meetings. Achievement of budgeted food sales, beverage sales, labour costs and profitability. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. To assist in menu planning, pricing & innovation. They are required to ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention. Timely analysis of Food & Beverage Prices in relation to competition. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers. Preparation of Sales Promotions. Development and maintenance of all department control procedures. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. To confirm all details relative to group functions with meeting/banquet planners. Completion of monthly forecast. Development and maintenance of department manual. Be available to the entire outlet Staffs at all times in case of emergency. All other duties as directed by the Resort Manager Participation in Manager on Duty shifts as required. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. Assure the maintenance of bar control policies. Completion of monthly inventory. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. Ensuring that services meet customer specifications. Staff professional attitude and proper meeting Company appearance and uniform standards. Teamwork-Relations with co-workers and management. Responsible for staff training and development. High employee retention. Responsible for overseeing all scheduling within the department. Achieving service that exceeds expectations. Overall maintenance of the operation at a level in keeping with the standards prescribed. Report any deficiencies in equipment and facilities Job Types: Full-time, Permanent Pay: ₹47,000.00 - ₹52,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Ability to commute/relocate: Port Blair, Andaman and Nicobar Islands: Reliably commute or planning to relocate before starting work (Required) Education: Bachelor's (Preferred) License/Certification: Professional in Human Resources® (Preferred) Work Location: In person