MAHARAJ

Responsible for the entire F&B Production

Key Responsibilities

• Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods.
• May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop
• Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy
• Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy
• Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options
• Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff
• Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future
• Ensure proper cleanliness of the kitchen equipment and the kitchen area;
• Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards
• Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit
• Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers
• Plan interesting menus for parties and coffee-shop to ensure high sales
• In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Qualifications:

Hotel Management Graduate/Diploma

Minimum 7 -8 years of experience in hands on cooking including:

Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen

Experience in menu planning and production Experience in or exposure to bulk cooking