7 Menu Costing Jobs

As the Kitchen Supervisor, your primary responsibility is to oversee the daily operations of the kitchen and act as a deputy in the absence of the Executive Chef or Senior Sous Chef. Your key duties include supervising the kitchen brigade to ensure smooth functioning, maintaining high quality and presentation standards across various meal services such as breakfast, TGR, Boulevard, Bar & Lounge, and Room Service. Your role involves controlling and monitoring the quality and presentation standards for specific meal categories like TGR Breakfast, TGR Lunch, TGR Dinner, Banqueting, Bar & Lounge, and Boulevard. You will also be in charge of managing the Staff Restaurant, including mise-en-place, food ordering, and quality control. Effective communication with the kitchen staff is essential, ensuring they are well-informed and trained regularly. It is your responsibility to uphold cleanliness standards in the kitchen, conduct equipment training sessions following Health and Safety guidelines, and enforce proper Health and Hygiene practices among the kitchen brigade. Additionally, you will be required to liaise with various department managers, control food costs through strategic measures, conduct recipe costing, manage staff schedules, oversee dry store goods ordering, and coordinate kitchen equipment maintenance with the Engineering department. Participating in staff recruitment, collaborating with the Executive Chef and Sous Chef on menu development, and maintaining personal hygiene and appearance standards are also part of your duties. Familiarizing yourself and your team with the hotel's Fire and Emergency procedures is crucial, along with assisting in any other tasks delegated by the higher management. Your commitment to maintaining high morale, promoting teamwork, and adhering to the established standards will contribute to the overall success of the kitchen operations.,

As the Cost Controller at Novotel Chennai Chamiers Road, your prime function will involve supervising the Receiving Clerk, handling Food and Beverage requisitions, preparing Sales Analysis and Standard Recipe Costing, as well as Cost Reports. You will be responsible for monitoring and controlling non-food purchases against budget, pre-costing all restaurant and banquet menus, conducting inventory of Food and Beverage and general items, and managing the minimum and maximum par level of all store items. Your role is crucial in ensuring the smooth and efficient operation of Cost Control, Store rooms, and Receiving, with the aim of minimizing the cost of food, beverage, and other supplies. Additionally, you will assist the Director of Finance with various reports and bring any matters that may affect the hotel's interests to the attention of the Management. Key Responsibilities: - Finance Planning: Conduct menu costing, menu pricing, and introduce or change menus based on the requirements of the Food and Beverage Departments. Prepare a monthly listing of slow-moving and obsolete items and recommend further action. - People Management: Establish seamless coordination with all hotel departments to maximize cooperation, productivity, and guest service. Address queries and resolve issues promptly to ensure customer satisfaction. Keep all personnel well informed of department objectives and policies. - Financial Management: Identify cost-effective resource utilization and educate the team on optimal practices. - Operational Management: Conduct inventories of Food and Beverage items, supervise Cost Control operations including checking KOTs/BOTs, spot checks, finalizing cost-related accounts, and submitting details to the Accounts Department. Monthly inventory of food, beverage, and storeroom items is also part of your responsibilities. - Hygiene/Personal Safety/Environment: Maintain cleanliness in the workplace and storage areas, follow safety guidelines for equipment use, and adhere to the hotel's security regulations. Your role as a Cost Controller plays a vital part in the financial and operational success of the hotel. By effectively managing costs, coordinating with various departments, and ensuring compliance with safety and hygiene standards, you contribute significantly to maintaining the hotel's efficiency and guest satisfaction.,

You will be joining Hotel Yogi Executive in Navi Mumbai, Maharashtra, India as a Food and Beverage Controller. In this full-time on-site role, your responsibilities will include overseeing cost control, menu costing, financial analysis, and various accounting tasks associated with food and beverage operations. Your contribution as a Food and Beverage Controller will be crucial in maintaining cost efficiency and driving profitability within the food and beverage department. To excel in this role, you should possess skills in cost control and menu costing, as well as demonstrate proficiency in financial analysis. A solid foundation in finance and accounting is essential for carrying out your duties effectively. Your keen attention to detail and strong organizational abilities will be instrumental in managing the financial aspects of the food and beverage operations. The dynamic environment of Hotel Yogi Executive requires you to be adaptable and work efficiently under pressure. Your excellent communication and interpersonal skills will be valuable assets as you collaborate with various teams within the organization. Ideally, you should hold a relevant degree in Hospitality Management, Finance, or a related field to support your performance in this role.,

As a Food and Beverage Controller at Impresario Handmade Restaurants in Bengaluru, you will play a crucial role in overseeing cost control, menu costing, and financial management within the F&B operations. Your responsibilities will revolve around utilizing your analytical skills to ensure efficient financial operations and optimize cost-effectiveness. To excel in this role, you should possess strong cost control and menu costing skills, coupled with a background in finance and accounting. Your ability to work effectively in a dynamic, fast-paced environment will be essential, along with meticulous attention to detail to uphold financial accuracy and compliance. Being part of a leading F&B company known for its innovative dining experiences, you will be expected to stay updated on hospitality industry trends and contribute towards enhancing the overall financial performance of Impresario Handmade Restaurants. A Bachelor's degree in Finance, Accounting, or a related field will provide you with the foundational knowledge required to succeed in this position.,

La Pyramid Hospitalities Pvt. Ltd. is seeking a dedicated Food Beverage Controller to join our team at PYRAMID in Ambala. As a Food Beverage Controller, you will play a crucial role in maintaining cost control, menu costing, and financial management for our food and beverage operations. Your expertise in analytical skills will be essential in ensuring the financial efficiency of our establishment. To excel in this role, you should possess a strong background in cost control and menu costing, coupled with a solid understanding of finance and accounting principles. Previous experience in the hospitality industry would be advantageous. Your exceptional organizational and time management abilities will enable you to effectively handle the financial aspects of our operations while working collaboratively with our team. If you have a Bachelor's degree in Finance, Accounting, Hospitality Management, or a related field, and are passionate about contributing to the success of a dynamic hospitality brand, we invite you to apply for this exciting opportunity at La Pyramid Hospitalities Pvt. Ltd.,

As a Food Beverage Controller at La Pyramid Hospitalities Pvt. Ltd., you will play a crucial role in ensuring efficient cost control and menu costing for our establishments in Ambala. Your responsibilities will include utilizing your analytical skills to manage finances and accounting related to food and beverage operations. Your expertise will contribute to maintaining the high standards of quality and service that our brand "PYRAMID" is known for. To excel in this role, you should possess strong cost control and menu costing skills, along with a solid foundation in finance and accounting. Previous experience in the hospitality industry would be advantageous. Your excellent organizational and time management skills will be key in maintaining the smooth functioning of our operations. Collaborating effectively with team members and displaying a proactive attitude will be essential in meeting our goals and standards. If you have a Bachelor's degree in Finance, Accounting, Hospitality Management, or a related field, and are looking to be part of a dynamic and growing organization that values transparency, quality, and innovation, we encourage you to apply for this exciting opportunity at La Pyramid Hospitalities Pvt. Ltd.,

The job involves maintaining good standards of hygiene in the unit and enforcing strict health and hygiene standards to ensure that all stocks are kept under optimum conditions. You will be responsible for assisting with menu planning and costing, ensuring adequacy of supplies at the cooking stations, and providing innovative menu ideas. Additionally, you will support the Demi Chef de Partie or Commis I in the daily operation and work, following menu specifications set by the Jr. Sous Chef / Chef de Partie. It is crucial to keep the work area in hygienic conditions according to the rules set by the hotel, control food stock and food wastages in your section, and prepare the daily mis-en-place and food production in the dedicated sections. You must follow instructions and recommendations from your immediate superiors to complete daily tasks, maintaining the highest standards and consistent quality in the daily preparation. Keeping up to date with new products, recipes, and preparation techniques is essential. Coordination and participation with other sections for requirements and cleanliness are also part of the role. This is a full-time position with benefits including Provident Fund. The work schedule is during the day shift. The preferred education level is Higher Secondary (12th Pass), and the preferred experience includes at least 1 year as a Chef and 1 year of total work experience. The work location is in person.,