Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson’s overall mission, vision values and strategies § Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items § Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments § Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef § Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe § Maintains product consistency by conducting inspections of seasonings, portion and appearance of food § Coordinates service with restaurant and banquet operations Manages the kitchen operation § Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet § Complete assigned kitchen projects in a timely and professional manner § Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets § Works closely with Executive Chef to ensure success banquet and outlets § Manages Food & Beverage Outlets as needed § Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events § Attends banquet meetings concerning event menus and food presentation § Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events 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 employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork § Communicates and reinforces the vision for Yes I Can! service to employees § Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis § 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 § Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures § Keep 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 favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment § At all times projects a favorable image of the Hotel to the public § Abide by all Brand rules and regulations § Adhere to all Brand policies and procedures § Actively support and promote Workplace Health and Safety within the work environment § Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate INDEXECINDUS
§ Will be responsible for the preparation and production of a wide range of modern pastries, desserts, breads, and other baked goods, according to RHG standard & maintain the FSSAI guidelines. § Ensuring the highest quality of all pastry items in terms of taste, texture, presentation, and consistency. § Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices § Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed. § Prepares work checklist and organises workstations for each shift, maintaining high levels of productivity and sanitation at all times. § Consults with Supervisor regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels. Meet and exceeds customer and employee expectations by providing Yes I Can! service and teamwork § Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations § Communicates effectively with customers, co-workers and supervisors § Demonstrates teamwork by co-operating and assisting co-workers as needed § Handles difficult situations effectively § Meets Yes I Can! Service standards § Performs other duties as required to provide Yes I Can! service and teamwork Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations § Gives personal attention, takes personal responsibility and uses teamwork when providing guest service § Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems § Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis § Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction § Performs other duties required to provide the service brand behavior and genuine hospitality Adheres to Hotel policies and procedures § Attends work on time as scheduled § Follows hotel grooming and dress standards § Minimizes safety hazards by following all safety rules § Will report to Executive Pastry Chef § Keeps immediate Supervisor 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 favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment. § At all times projects a favorable image of the Hotel to the public. INDBOH
Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson’s overall mission, vision values and strategies § Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items § Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments § Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef § Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe § Maintains product consistency by conducting inspections of seasonings, portion and appearance of food § Coordinates service with restaurant and banquet operations Manages the kitchen operation § Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet § Complete assigned kitchen projects in a timely and professional manner § Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets § Works closely with Executive Chef to ensure success banquet and outlets § Manages Food & Beverage Outlets as needed § Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events § Attends banquet meetings concerning event menus and food presentation § Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events 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 employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork § Communicates and reinforces the vision for Yes I Can! service to employees § Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis § 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 § Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures § Keep 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 favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment § At all times projects a favorable image of the Hotel to the public § Abide by all Brand rules and regulations § Adhere to all Brand policies and procedures § Actively support and promote Workplace Health and Safety within the work environment § Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate INDEXECINDUS
Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson’s overall mission, vision values and strategies § Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items § Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments § Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef § Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe § Maintains product consistency by conducting inspections of seasonings, portion and appearance of food § Coordinates service with restaurant and banquet operations Manages the kitchen operation § Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet § Complete assigned kitchen projects in a timely and professional manner § Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets § Works closely with Executive Chef to ensure success banquet and outlets § Manages Food & Beverage Outlets as needed § Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events § Attends banquet meetings concerning event menus and food presentation § Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events 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 employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork § Communicates and reinforces the vision for Yes I Can! service to employees § Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis § 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 § Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures § Keep 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 favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment § At all times projects a favorable image of the Hotel to the public § Abide by all Brand rules and regulations § Adhere to all Brand policies and procedures § Actively support and promote Workplace Health and Safety within the work environment § Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate INDEXECINDUS
As a key member of our team, you will play a crucial role in the development and implementation of business strategies for the hotel in alignment with Radisson's overall mission, vision, values, and strategies. Working closely with the Executive Chef, you will be responsible for managing the kitchen operations to meet financial and guest satisfaction goals. Your primary responsibilities will include ensuring quality and consistency in the preparation and presentation of menu items, conducting food inventory, and making orders to meet the demand of restaurant outlets and banquet departments. You will also participate in food tastings, review competition menus, and share input and suggestions with the Executive Chef. In addition, you will be tasked with maintaining menu recipes, instructing kitchen staff on the preparation of menu items, and conducting inspections to ensure product consistency in terms of seasonings, portion sizes, and food appearance. Coordinating service with restaurant and banquet operations, managing kitchen staffing, and ensuring proper sanitation practices are followed to meet or exceed food safety guidelines will also be part of your responsibilities. Supporting the Food & Beverage Outlets, working closely with the Executive Chef to ensure the success of banquets and outlets, and assisting in training restaurant kitchen staff are integral parts of this role. You will also be involved in planning and preparing for banquet and off-site events, attending banquet meetings, managing food delivery, kitchen staffing, and setup of food preparation stations for off-site catered events. Creating a 100% guest satisfaction experience through genuine hospitality and exceeding guest expectations will be a top priority. You will provide employees with the necessary training and resources to maximize employee engagement and deliver exceptional service. By communicating and reinforcing the vision for superior service, you will ensure that employees consistently provide genuine hospitality and teamwork. Adhering to hotel policies and procedures, promptly informing the Manager of any significant matters, and maintaining a favorable working relationship with all hotel employees are essential aspects of this role. You will also be expected to adhere to all brand rules and regulations, actively support workplace health and safety initiatives, and perform any other duties as directed by your Department Head, the General Manager, or their designate. Your commitment to excellence, genuine hospitality, teamwork, and continuous improvement will contribute to enhancing the overall customer experience and the success of the department and hotel services. Your dedication to upholding the highest standards of service and professionalism will be key to your success in this role.,
Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson’s overall mission, vision values and strategies § Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items § Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments § Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef § Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe § Maintains product consistency by conducting inspections of seasonings, portion and appearance of food § Coordinates service with restaurant and banquet operations Manages the kitchen operation § Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet § Complete assigned kitchen projects in a timely and professional manner § Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets § Works closely with Executive Chef to ensure success banquet and outlets § Manages Food & Beverage Outlets as needed § Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events § Attends banquet meetings concerning event menus and food presentation § Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events 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 employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork § Communicates and reinforces the vision for Yes I Can! service to employees § Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis § 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 § Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures § Keep 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 favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment § At all times projects a favorable image of the Hotel to the public § Abide by all Brand rules and regulations § Adhere to all Brand policies and procedures § Actively support and promote Workplace Health and Safety within the work environment § Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designation INDEXECINDUS
Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson’s overall mission, vision values and strategies § Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items § Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments § Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef § Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe § Maintains product consistency by conducting inspections of seasonings, portion and appearance of food § Coordinates service with restaurant and banquet operations Manages the kitchen operation § Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet § Complete assigned kitchen projects in a timely and professional manner § Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets § Works closely with Executive Chef to ensure success banquet and outlets § Manages Food & Beverage Outlets as needed § Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events § Attends banquet meetings concerning event menus and food presentation § Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events 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 employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork § Communicates and reinforces the vision for Yes I Can! service to employees § Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis § 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 § Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures § Keep 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 favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment § At all times projects a favorable image of the Hotel to the public § Abide by all Brand rules and regulations § Adhere to all Brand policies and procedures § Actively support and promote Workplace Health and Safety within the work environment § Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designation INDEXECINDUS
Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson’s overall mission, vision values and strategies § Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items § Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments § Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef § Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe § Maintains product consistency by conducting inspections of seasonings, portion and appearance of food § Coordinates service with restaurant and banquet operations Manages the kitchen operation § Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet § Complete assigned kitchen projects in a timely and professional manner § Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets § Works closely with Executive Chef to ensure success banquet and outlets § Manages Food & Beverage Outlets as needed § Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events § Attends banquet meetings concerning event menus and food presentation § Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events 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 employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork § Communicates and reinforces the vision for Yes I Can! service to employees § Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis § 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 § Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures § Keep 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 favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment § At all times projects a favorable image of the Hotel to the public § Abide by all Brand rules and regulations § Adhere to all Brand policies and procedures § Actively support and promote Workplace Health and Safety within the work environment § Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designation INDEXECINDUS