1400 Food Production Jobs - Page 5

Food and Beverage (F&B) Attendant is responsible for providing excellent customer service by serving food and beverages, maintaining a clean and organized dining area, and ensuring guest satisfaction. They handle tasks like taking orders, delivering food and drinks, setting and clearing tables, and processing payments. Key Responsibilities: Customer Service: Greeting guests, taking orders, serving food and drinks, and addressing guest inquiries or complaints. Food and Beverage Service: Ensuring timely and efficient delivery of food and beverages to guests, maintaining proper serving etiquette, and adhering to service standards. Maintaining the Service Area: Setting and clearing tables, ensuring cleanliness and proper presentation of dining areas, and restocking supplies. Basic Food Preparation and Safety: Assisting with basic food preparation tasks, adhering to food safety and hygiene standards, and maintaining a clean and organized work area. Cash Handling and Register Operation: Accurately processing payments, handling cash transactions, and following cash handling procedures. Communication and Teamwork: Collaborating with kitchen and other service staff, communicating effectively with guests and team members, and contributing to a positive work environment. Additional Responsibilities: Opening and closing duties as required. Assisting with special events and functions. Ensuring all safety and security procedures are followed. Reporting maintenance issues and accidents to management.

Lodha Group is looking for Chef to join our dynamic team and embark on a rewarding career journey A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment Here is a comprehensive job description for the role:Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively Responsibilities:Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner

Lodha Group is looking for Sous Chef to join our dynamic team and embark on a rewarding career journey Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating

Jubilant Foodworks Limited is looking for Kitchen Executive|ME0|10022 to join our dynamic team and embark on a rewarding career journey Assisting with the preparation of operating budgets, financial statements, and reports. Processing requisition and other business forms, checking account balances, and approving purchases. Advising other departments on best practices related to fiscal procedures. Managing account records, issuing invoices, and handling payments. Collaborating with internal departments to reconcile any accounting discrepancies. Analyzing financial data and assisting with audits, reviews, and tax preparations. Updating financial spreadsheets and reports with the latest available data. Reviewing existing financial policies and procedures to ensure regulatory compliance. Providing assistance with payroll administration. Keeping records and documenting financial processes.

Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Completed kitchen apprentice or chefs training courses for at least one year Should understand how to read recipes and a good knowledge of cooking Good communication skills

We are looking for an electrician for a food processing plant. The candidate should have experience working in a plant.

Commi 2 and 3 Kitchen staff vacancy -Pune - 20K plus CTC -Viman Nagar. Phoenix city Mall job location. Urgent joining reqd. International Brand. 45 days training in Mumbai with Food accommodation and salary. Apply or send resume on 9930060601 now.

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Assists with generating and providing accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (eg, Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Assists in enforcing first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc Completes administrative tasks on a timely basis (eg, C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Assists in receiving and inspecting all deliveries. Maintains an accurate controllable log and beverage perpetual. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Demonstrates knowledge and proficiency of A. S. I. standards. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

Responsibilities & Key Deliverables Identifying and Pursuing New Business Leads: This involves conducting thorough market research, building solid relationships through networking, and targeting outreach to prospective clients. You will also play a key role in passing on mature leads to the Sales team for nurturing. Coordinating Strategic Initiatives: You will be responsible for tracking strategic initiatives as outlined in the companys plan, ensuring alignment with organisational goals through ongoing monitoring and effective troubleshooting. New Business Areas and Revenue Development: Your role includes identifying emerging business areas and spearheading actions to establish new revenue streams. This will require collaboration with the CEO to drive business development initiatives effectively. Collaboration with Internal Teams: Work closely with marketing, sales, logistics, and research and development teams to align business development objectives. You will ensure seamless customer experiences by facilitating the flow of communication between departments. Industry Events and Conferences: Participate in relevant industry events and conferences to network and generate leads, representing the company effectively and showcasing our strengths to potential clients. Sales Report Maintenance: Regularly maintain and update sales reports, tracking progress and analysing performance metrics. You will also be tasked with preparing presentations and reports for management review to facilitate decision-making processes. Experience Minimum of 7 to 10 years of relevant experience in business development within the agricultural sector, demonstrating a strong track record of success. Proven expertise in building and maintaining client relationships, with a unique ability to engage stakeholders at all levels. Strong analytical skills to interpret market data effectively and to employ insights for strategic growth. Excellent communication and presentation skills enabling you to convey ideas effectively in both written and verbal formats. Demonstrated ability to work collaboratively across teams, ensuring alignment with broader business objectives. Proficiency in using CRM software and other tools to track progress and analysis of performance. Industry Preferred We preferably seek candidates with experience in the agricultural, horticultural, or food production industries, as these sectors align closely with our business goals. Experience in managing business development projects, particularly within companies focused on agri-solutions, will be highly regarded. Qualifications Masters degree in Agriculture or a related field, demonstrating advanced knowledge and expertise. Further certifications or training in business development or project management will be advantageous. Continuous professional development in relevant methodologies or industry standards is highly encouraged. General Requirements The role requires a proactive approach, a results-driven mindset, and the ability to adapt to changing market conditions and customer needs. Candidates should possess strong problem-solving abilities and the eagerness to embrace new challenges within a dynamic work environment. Additionally, a commitment to maintaining a high standard of ethical practices in business dealings is essential.

Job Title: Production Trainer Job Objective: To train new hires in Food Production skills, ensure grooming & hygiene standards, and prepare them for outlet deployment. Key Result Areas (KRA): Training Delivery: Conduct structured classroom and practical training sessions on Food Production, grooming, hygiene, and guest handling. Content Development: Design and update training modules, presentations, and materials in line with brand standards. Trainee Evaluation & Assessment: Assess trainees knowledge, skills, and behavior through tests, role plays, and on-floor simulations. Provide feedback and track progress. Training Records & Reporting: Maintain accurate training attendance, performance, and completion records. Share reports with management on trainee progress and certification. Coordination & Deployment: Coordinate with outlet managers for trainee on-boarding and deployment. Ensure trainees are job-ready before outlet placement. Training Center Operations: Manage end-to-end training center facilities including scheduling, resources, and upkeep. LMS & Digital Training: Handle Learning Management System (LMS) for course allocation, tracking, and reporting. Continuous Improvement: Collect trainee feedback, analyze training effectiveness, and suggest improvements.

Responsibilities: * Teach hospitality courses at BHM level * give training to students for practical exposure * Oversee food & beverage services * Conduct research on industry trends * Collaborate with faculty on curriculum development

The Entry Level Culinary Management position at Indore Marriott Hotel is an opportunity to lead the kitchen staff in accomplishing daily objectives efficiently. As a part of the management team, you will assist in various kitchen operations including food production, purchasing, and maintaining kitchen sanitation standards. Your role will be crucial in ensuring both guest and employee satisfaction while adhering to the operational budget. **Candidate Profile:** - High school diploma or GED with 4 years of experience in culinary, food and beverage, or related professional area. - OR - 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major from an accredited university with 2 years of relevant experience. **Core Work Activities:** - Maintain food handling and sanitation standards. - Oversee production and preparation of culinary items. - Coordinate service and timing of events and meals with Restaurant and Banquet departments. - Supervise cooks and workers engaged in food preparation. - Monitor and maintain quality standards of raw and cooked food products. - Assist in creating decorative food displays. - Conduct training sessions for staff when required. **Supporting Culinary Team Activities:** - Supervise daily shift operations and ensure proper supplies and equipment for employees. - Monitor staffing levels to meet guest service and financial objectives. - Participate in employee performance appraisal process and provide necessary feedback. - Handle employee questions and concerns effectively. - Conduct training and monitor progress towards meeting performance expectations. **Maintaining Culinary Goals:** - Participate in department meetings and communicate departmental goals effectively. - Support new menus, concepts, and promotions for Restaurant outlets and Banquets. **Providing Exceptional Customer Service:** - Set a positive example for guest relations and handle guest problems and complaints professionally. - Empower employees to deliver excellent customer service within established guidelines. **Additional Responsibilities:** - Report malfunctions in department equipment. - Manage food and supply inventories within budget. - Attend and participate in all pertinent meetings. Marriott International is an equal opportunity employer that values diversity and promotes an inclusive, people-first culture. By joining the Marriott Hotels team, you will contribute to delivering excellent hospitality service worldwide and be part of a global community dedicated to providing exceptional guest experiences.,

The ideal candidate for this role will be responsible for handling FMCG production in the Greater Noida area. Key responsibilities include production management, production planning, and utilizing food technology knowledge. The candidate must have at least 1-5 years of experience in the FMCG sector. Qualifications for this position include a professional degree in a relevant field. Key skills required for this role include expertise in FMCG production, food production, FMCG operations, and FMCG quality. The salary range for this position is between 2 to 3.5 lakh per annum. Industry experience in manufacturing, production, and quality is preferred. If you have a passion for FMCG production and meet the qualifications outlined above, we encourage you to apply for this exciting opportunity.,

As an Entry Level Management position at Le Meridien Gurgaon Delhi NCR, your focus will be on successfully achieving daily objectives in the kitchen. You will assist in leading staff members while actively participating in various kitchen tasks such as food production, purchasing, and maintaining kitchen sanitation. Your role will be crucial in ensuring guest and employee satisfaction, all while staying within the operating budget. To qualify for this position, you should have a high school diploma or GED along with 4 years of experience in culinary, food and beverage, or a related professional area. Alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major from an accredited university, along with 2 years of relevant experience, will be considered. Your responsibilities will include maintaining culinary standards by upholding food handling and sanitation practices, overseeing culinary item production, and ensuring cleanliness in work areas. You will collaborate with Restaurant and Banquet departments to coordinate service and event timing, while also supervising and supporting kitchen staff during daily operations. In addition to managing daily shift operations and ensuring proper supplies and staffing levels, you will assist in employee performance appraisals, training, and addressing any concerns that may arise. Your active participation in department meetings and communication of departmental goals will contribute to achieving desired results. At Le Meridien, exceptional customer service is paramount. You will set a positive example for guest relations, handle guest issues effectively, and empower employees to deliver outstanding customer service within established guidelines. Furthermore, you will be responsible for reporting equipment malfunctions, managing inventories according to budget, and attending relevant meetings. Marriott International values diversity and is committed to being an equal opportunity employer. We embrace and celebrate the unique backgrounds of our associates, recognizing that our collective strength lies in the diverse cultures, talents, and experiences within our team. We uphold non-discrimination practices based on any protected basis, ensuring a welcoming environment for all. If you are an individual who appreciates connecting with like-minded guests, creating memorable experiences, and embodying the glamorous spirit of Le Meridien, we invite you to explore career opportunities with us. Joining Le Meridien means becoming part of the Marriott International brand family, where you can thrive, fulfill your purpose, collaborate with a global team, and become the best version of yourself.,

You are required to hire qualified and experienced faculty for the Food Production and Food & Beverage Service departments. For the Food Production Faculty position, the ideal candidate should have a minimum of 5 years of experience in the industry working in kitchens. They should possess good knowledge and technical skills in Continental, Indian, Oriental, and other World Cuisines. A Bachelor's Degree in Hotel Management or Bachelor's Degree in Culinary Arts is mandatory, with a Master's degree being desirable. Additional teaching experience in a hotel management institute would be advantageous. As for the Food & Beverage Service Faculty role, candidates should have a minimum of 5 years of experience in the industry, preferably in Five Star Hotels. They should have excellent knowledge of food, wines, and various types of F&B operations. Similar to the Food Production Faculty, a Bachelor's Degree in Hotel Management or Bachelor's Degree in Culinary Arts is required, with a Master's degree being a plus. Additional teaching experience in a hotel management institute is considered beneficial.,

1 . Production plan daily & weekly 2 . Packing plan daily 3 . Opening cold room stock verification 4 . Packing leakage control 5 . Old date product discuss with market team send local market 6 . Process periodic CCP&OPRP verification. Annual bonus Provident fund Employee state insurance

ROLES AND RESPONSIBILITES Looking for a passionate Chef who carries an ability of creating a brand for the post of Executive Chef with a calibre of handling all cuisines. Should have minimum 20 years of Experience, out of which Proven work experience as an Executive Chef for minimum 5 years in a multi cuisine format in a reputed Star Hotel. As the head of the department, expect him to set high standards and systems in terms of quality based operations of different cuisines, who can give the best quality of food ensuring FSSAI Standards at all times. Should carry the creativity and the initiative of bringing up his talents in all cuisines. Knowledge on admin on food which includes profit and loss statements, cost control, menu planning, budgeting, inventory control, training and man management skills. Should be Willing to relocate. Job Description : 1. Proven work experience as an Executive Chef. 2. Excellent record of kitchen management. 3. Ability to prepare various cuisines i.e South Indian, North Indian, Tandoor, PAN Asian, Continental. 4. Ability to spot and resolve problems efficiently. 5. Capable of delegating multiple tasks. 6. Evaluate food product to ensure that quality standards are consistently attained. 7. Must have ability to work in any kitchen with high volume production in fine dining restaurants, Quick Service Restaurants. 8. Provide training and professional development opportunities to kitchen staff. 9. Will be responsible for entire kitchen operations, will be heading the kitchen team. 10. Cook and design authentic dishes and expand the menu selections. 11. Develop standard recipes and techniques for Cuisine preparation and presentation. 12. Ensure that food preparation is economical and technically correct and within budgeted costs. 13. Should be a team player. 14. Ensuring promptness, freshness and quality of dishes. 15. Implementing hygiene policies and examining equipment for cleanliness. 16. Designing new recipes, planning menus and selecting plate presentation. 17. Reviewing staffing levels to meet service, operational and financial objectives. 18. Hiring and training kitchen staff, such as cooks, dish washers. 19. Responsible to allocate duties for all kitchen staff. 20. Performing administrative tasks, taking stock of food and equipment supplies, and raising indents. 21. Setting and monitoring performance standards for staff. 22. Obtaining feedback on food and service quality, and handling customer problems and complaints. 23. Plan and direct food preparation and culinary activities. 24. Estimate food requirements and food/labour costs. 25. Supervise kitchen staff activities. 26. Arrange for equipment purchases and repairs. 27. Give prepared plates the final touch. 28. Comply with nutrition and sanitation regulations and safety standards. 29. Maintain a positive and professional approach with co-workers and customers. 30. Responsible for indenting for provisions. 31. Responsible for implementing company discipline and HR policies. 32. Develop and train junior staff to take on more responsibilities in the future, 33. Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures. 34. Ensure that equipment and materials are maintained as per standards. Desired profile of the candidate Should preferably be a Graduate in Food Production/Catering Technology with vast hands-on experience in 5 star hotels. Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous. Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview. Desired work experience 20 years and above Compensation Offered Remuneration offered will be at par with the best in the industry. Location of posting Nellore, Andhra Pradesh Contact Information: 7997733000/ 7794999837 Email hr@rainentertainments.com, careers@rainentertainments.com

Manage kitchen section operations Train and mentor junior staff Develop and test new dishes Control quality, freshness & stock Ensure hygiene & food safety Take ownership & support brand growth

Oversee daily production/ensure efficiency/quality/schedules. Monitor team to achieve target Implement SOPs Collaborate with QA/QC/inventory/purchase/logistics/maintenance teams Ensure health/safety protocols on production floor. Required Candidate profile BE/B.tech in Chemical / Mechanical with 5+ yrs of exp in food / pharma manufacturing factories Natives of Karnataka preferred

Designation - Cook - South Indian/ North Indian Qualification - Hotel management Experience - 2 to 5 years Salary - 1500 AED to 1800 AED Location - Dubai Direct Employment Free Food, Accommodation Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo Please send your resume Whatsapp to 7200189717 Perks and benefits Free food and Accommodation

Jobsguru is looking for a Private Chef for Indian and Continental Cuisines for Noida Menu creation, grocery shopping, meal preparation and maintain food safety standards Mail your CV to info@jobsguru.in Jobsguru Consultant Pvt. Ltd. Required Candidate profile Should be aware for using various techniques, and maintain clean, safe kitchen environment Proven cooking experience time-management skills, & knowledge of different cuisines & dietary restrictions

The St. Regis Mumbai is seeking a dynamic individual to join our team as an Entry Level Management position focusing on accomplishing daily objectives in the kitchen. In this role, you will lead staff members while actively participating in all aspects of kitchen operations, including food production, purchasing, and kitchen sanitation. Your contributions will play a vital role in ensuring guest and employee satisfaction while adhering to the operating budget. As the ideal candidate for this position, you should possess a high school diploma or GED, along with at least 4 years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major coupled with 2 years of relevant experience will be considered. Your responsibilities will include maintaining culinary standards by overseeing food handling and sanitation practices, coordinating with Restaurant and Banquet departments for event services, supervising daily shift operations, and ensuring that all employees have the necessary supplies and equipment. Additionally, you will be involved in the training of staff, monitoring performance expectations, and participating in departmental meetings to communicate goals effectively. The successful candidate will exhibit a commitment to providing exceptional customer service, handle guest inquiries and complaints effectively, and empower employees to deliver outstanding service within established guidelines. You will also be responsible for reporting equipment malfunctions, managing food and supply inventories within budget constraints, and participating in relevant meetings. At The St. Regis Mumbai, we value diversity and inclusion, and we are committed to providing equal employment opportunities to all individuals. By fostering an environment where the unique backgrounds of our associates are celebrated, we aim to create a workplace where every individual's talents and experiences are recognized and appreciated. Join our team at St. Regis and Marriott International, where you can make a meaningful impact, contribute to a global team, and embark on a rewarding career journey.,

Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Qualifications Degree or Diploma in Hotel Management or Relevant Degree Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Apply Share

AREAS OF RESPONSIBILITY To gather, process, analyse and present relevant data on the performance of the food and beverage department with appropriate comments to the management, To take corrective action whenever necessary and counsel the F & B manager and the executive chef accordingly, To plan the ?Standards & Specificationsfor the food and beverage merchandise in consultation with the F & B Manager, Executive Chef, Purchase Manager and the Financial Controller Also to review the standards and specifications at regular intervals, To prepare monthly profit and loss statement for each F & B outlet, To initiate and introduce improvements in F & B controls; systems and procedures which are found necessary to ensure effective food and beverage control, To conduct spot checks in the receiving, stores, food production and all F & B service areas, To periodically review receiving procedures and routines, To keep strict control over liquor; consumption, ordering, spoilage as well as breakage, To review with the General Manager the performance of each kitchen and the food and beverage outlets, To adhere to strict grooming and hygiene standards, To co-ordinate with the Food & Beverage Manager to review reports on his department and recommend appropriate corrective action, To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets, To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures, To co-ordinate with the executive chef for the periodic F & B inventories, To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc To maintain liaison with excise for licensing of bars, Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations, Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services Adheres to hotel policies and procedures: Attends work on time and as scheduled, Follows hotel grooming, hygiene and dress standards, Minimise safety hazards by following all safety rules and procedures, Refrain from personal conversations with other employees at the main entrance, Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance, Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position, Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate, At all time projects a favourable image of the Brand to the public, Skills F&B, cost control,