...Monitor and supervise service flow in the assigned outlet.
Any matter which may affect the interests of hotel should be brought to the attention of the Management.
Key Responsibilities:
...
...Director of Culinary is responsible for overseeing all aspects of the kitchen and ensure that everything is running smoothly, from purchasing... ...RESPONSIBILITIES
To ensure consistency a...
...checklist, time, and temperature records.
~ Menu planning, staffing and preparing of duty rosters
~ Co-ordinate with the Executive Chef for planning the Menus
~ Train and appropriately delegate duties and resp...
...Responsible to ensure compliance of the units as per PAPL – QA Systems and FSSAI standards. · Company owned plants, franchise, CFA and vendors audits
· · Submission of consistent, complete and accurate reports on ...
...and sale is maximized leading to profits.
. Manage relationship with guests, encourage repeat clientele by focusing on quality of food and services offered, coming up with promotional events and effective resolu...
...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 th...
...seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service.... ...interests of hotel should be brought to the att...
...with regards to the hotel food safety and hygiene standards (HACCP)
Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Main...
. Assist with menu planning, modifications and proofing for special events. Make standard recipes and forward to supervisor for approval. Schedule, conduct and prepare food items for trials.
. Conduct daily briefing to staff, resolve operationa...
...Job Description:
Manage all activities in the kitchen, including food preparation, production presentation and storage.
Ensure efficient, cost-effective operation and profitability of food ...
