Key Skills & Competencies Time Management & Multitasking Attention to Detail Communication & Interpersonal Skills Problem Solving Team Coordination Confidentiality & Professionalism
Job Description Position: Kitchen Supervisor Business Unit: Vacare Ventures PVT LTD Anna Idli Wakad, Pune Reports to: Department: F&B Production Head Chef / Outlet Manager (This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job role or the level of responsibility entailed.) Job Summary The Kitchen Supervisor is responsible for the daily operation in the entire kitchen to meet the expected standards, in charge of the food production for the outlet kitchen under guidance of Head Chef / Assistant Manager / Outlet Manager. Scope of Work A Full Time position for Brand Anna Idli. • • Number of Direct Reports All F&B Production Line Staff Titles of Direct Reports All CDPs, DCDPs, Commis and Utility Associates. Candidate Profile Experience: • Previous experience working as Kitchen Co-coordinator or similar capacity for at least 2 Years. • Previous experience working within a Kitchen as Senior CDP or CDP or similar levele / environment for at least 4 Years is preferred. Skills and Knowledge • Strong Communication skills (verbal, listening, reading, writing) Computer knowledge preferred • • • Innovative Pro-active and reliable Able to work alone and within a team Education or Certification Good level of Hindi essential, English is preferred • Specific Duties The following are specific responsibilities and contributions critical to the successful performance of the position: Main Responsibilities Monitor and control food production as per the brand standards, specifically the South Indian high volume items. Responsible for food production control to maintain freshness, quality, consistency and cost. Runs and checks in production areas to see that standards are being met. Specifically takes control on Live Kitchen and its operations with timely delivery of the products as per the brand standards. Checking the set of stations is on time for each service period. Monitor that all food is prepared by recipes. Make sure food quality and quantity meets our standards with consistent delivery at all serving period in general. Make sure food is sent to correct area on time. Timely manage the production quantities as per the business flow and save on wastage. Assists Head Chef and Storekeeper on forecast, production, and stock in hand planning. Be in continuous communication with service team, cashiers, stewarding for smooth operations. Notify Head Chef / Manager of any problems or complaints as and when they arise solve immediately if possible Empowerment. Be In-charge that professional work procedures are in place. Communicates any problems with outlet to the affected department and the Supervisors for follow up. Checks inventories to see proper storage and rotation of stock including asset inventories of food production department. Follows up to see proper completion of assigned levels on production charts. Motivates and monitor all kitchen staff for trainings for self-learning. Conducts Safe Food Handling, Safe Food Storage Trainings for all department staff as per the brand promise. Checking that all food items for storage are covered with film, dated, labelled and initialized by person who made it or used it. Checking the rotation of foods old first, newest last. Checking that after service, work areas and reach-in boxes, shelves, tables, all other work related equipments, etc., are cleaned. Any other requests made by the Head Chef, Manager and other management, including stooping, bending and lifting weights up to 30 KGs will normally are required. Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company any news for loss or damage of said equipment. Conducts and records taste panels. Checking that production charts are closely followed and adhered to. Checking that the appropriate cleaning charts on a daily basis are filled out properly. Be aware of accident prevention and help enforce safe work conditions zero accidents is our goal. Fuel usage policy & procedure to be monitored and recorded, supervised for wastage control. Garbage disposal policy & procedure to be monitored and recorded, supervised for hygiene and miss-use control. Grease Trap cleaning to be monitored and recorded, supervised for hygiene and to avoid brake-down situations. Asset and operational stock inventory to be conducted as per the policy and recorded. Follow all kitchen regulations as outlined and directed. No employee to be on the property after working hours without signed authorization from a manager except for meals in the staff cafeteria. Recording must be done for in and out of uniform. Attendance must be recorded as per the policy & procedure set forth. Any violation of the above mentioned rules will be subject to disciplinary action. Hygiene FSSAI Complaince Get certified for FosCos Training program and maintain outlet according to the FSSAI and Brand Standards including all paper work and documentations. Safety Accident Prevention Be aware of accident prevention and help enforce safe work conditions zero accident is our goal. Service and Food Quality Follow the recipes at all times. Follow the plating, presentation, and portion size and delivery time at all times. Contributes in creating new recipes, daily specials and focuses on innovation. Stays in line with new market trends. Encourage, assist service team for up-sell of daily specials and higher stock items. Conduct taste panels before each meal period. Conducts periodic market surveys for new ingredients, new vendors, etc and assist storekeeper, head chef, outlet manager Maintaining cleanliness in the production area at all times. Always maintain a high level of hospitality among the staff. Make them aware of our Brand and Brand Promises / Values. Staff Relations Training Discipline Be fair and be consistent. Adhere, to the Anna Idli [open door policy]. Team work among the staff is to be developed and maintained. Maintain harmony between kitchen and service staff. Conducts trainings for improving food knowledge of service associates. Set a good example through behavior, attitude, hygiene, punctuality and hospitality. Attend Training for development. Act in accordance to the Managers style of management to ensure consistency and avoid employees confusion. Communication Discuss with the manager for all situations that require his/her attention. Conducts departmental meetings. Answer telephone calls following AIN LSOP. Be updated on latest hotel information. Knowledge and adheres to all SOP and AIN LSOP. Other • • • Performs other related tasks as assigned by management. Complies with Anna Idli Brand policies and procedures. Working hours as required to do your job but normally not less than 54 hours per week. Name: Date: Signature
Job Description Position: Outlet Manager Business Unit: To Be Announced Department: Admin & General Reports to: Head of Operations (This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job role or the level of responsibility entailed.) Job Summary Position is responsible for all the food and beverage operations, which includes all restaurant, banqueting, ODCs, culinary, beverage, online delivery, takeaways, in-house delivery and outdoor operations. Overseeing Guest as well as Associate satisfaction levels. Maintaining standards and meeting or exceeding financial goals. Demonstrating knowledge and proficiency for Food Safety and Hygiene Standards set forth by the Government Regulations and as per Anna Idli Brand Standards. Develops and implements business plan for outlet. Core Work Activity Developing and Maintaining Budgets • • • Develops and manages all financial, AOS and GSS plans and actions for the outlet. Maintains a positive cost management index for kitchen and outlet operations. Utilizes budgets to understand financial objectives. Leading the Team • • • Oversees work of the supervisors, outlet core team and support staff. Manages the outlet including catering sales. Supervises and manages associates. Manages all day-to-day operations. Understands associate positions well enough to perform duties in associates' absence. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • • Oversees all culinary, restaurant, beverage and catering operations. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. • Provides excellent service to all associates. • • • • • • • Responds quickly and proactively to associate's concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Ensures and maintains the productivity level of associates. Develops specific goals and plans to prioritize, organize, and accomplish work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient, effective and beneficial. • Sets clear expectations with the associates and team leaders and ensures that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service • • • • Provides excellent customer service. Responds quickly and proactively to guest's concerns. Understands the brand's service culture. Ensures that all associates, team leaders and supervisors understand the brand's service culture. • • Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate Supervisor or Team member. • • • Ensures all catering functions are up to standard and exceed guest's expectations. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • • Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities • Source, helps management for new recruitment. Conducts interviews and trade tests. Does evaluation and consensus for new recruitment. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • • • Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on AOS/GSS results. Additional Responsibilities • • Complies with all corporate accounting procedures. 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. Ensures effective departmental communication and information systems through logs, department meetings and property meetings. Participates in key decision making with core team. Candidate Profile • • Education and Experience High school diploma or Graduate; 4 years experience in the food and beverage, culinary, or related professional area. OR • • 3-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. Management Competencies Leadership • Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Anna Idli Brand in alignment with its values. • • Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action. Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace. Managing Execution • Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required • Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members. Building Relationships • Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. • Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with Anna Idli Customer Delight Program. • Fostering Inclusion - Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute to their full potential. Generating Talent and Organizational Capability • Talent Management - Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives. • • Learning and Applying Personal Expertise. Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges • Finance/Accounting Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies. • • • • • • Basic Competencies - Fundamental competencies required for accomplishing basic work activities. Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, MS Office, Internet browsers, etc.). Mathematical Reasoning - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues. Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. Reading Comprehension - Understanding written sentences and paragraphs in work related documents. Writing - Communicating effectively in writing as appropriate for the needs of the audience. Name: Date: Signature