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  • and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications\. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets\. Speak with others

  • Supervises and coordinates activities of cooks and workers engaged in food preparation\. Supervises and manages employees\. Managing all day\-to\-day operations\. Understanding employee positions well enough to perform duties in employees' absence\. Supervises daily shift operations\. Utilizes

  • expectations\. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement\. **Managing and Conducting Human Resource Activities** Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge

  • report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications\. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets\. Address guests' service

  • in the refrigerator\. Ensure proper portion, arrangement, and food garnish\. Maintain food logs\. Monitor the quality and quantity of food that is prepared\. Communicate assistance needed during busy periods\. Inform Chef of excess food items for use in daily specials\. Inform F&B service staff of 86'ed items

  • and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications\. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets\. Speak with others

  • organize, and accomplish your work\. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department\. Schedules employees to business demands and tracks employee time and attendance\. Understands the impact of departments

  • EDUCATIONAL BACKGROUND Hotel Management graduate. WORK EXPERIENCE 8 + years of experience as Chef in reputed 5 star hotels such as Leela or Oberoi group. PERSONAL ATTRIBUTES We are looking for a dynamic, high-energy individual, who has worked Leela or Oberoi group of hotels, with proven track

  • of kitchen managers and employees as necessary\. Recognizes superior quality products, presentations and flavor\. Ensures compliance with all applicable laws and regulations\. Follows proper handling and right temperature of all food products\. Operates and maintains all department equipment

  • performance goals, budget goals, team goals, etc\. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work\. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted

  • company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications\. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect

  • International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws\. **Job:** _Culinary_ **Organization:** _Marriott Hotels Resorts / JW Marriott_ **Location:** _IND\-Karnataka_ **Requisition ID:** _160016VX_

  • kitchen area, tables, tools, knives, and equipment\. Check and ensure the correctness of the temperature of appliances and food\. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety

  • standards, and food prep checklists\. Maintain kitchen logs for food safety program compliance\. Keep Chef informed of excess food items for planning of daily specials\. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods\. Follow and ensure compliance

  • Maintain food logs\. Monitor the quality and quantity of food that is prepared\. Communicate assistance needed during busy periods\. Inform Chef of excess food items for use in daily specials\. Inform F&B service staff of 86'ed items and available menu specials\. Ensure the quality of the food items ...

  • injuries, and unsafe work conditions to manager; complete safety training and certifications\. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets\. Speak with others using clear and professional language\. Develop

  • or create new ones that meet quality standards. * To estimate food requirements and food/labor costs. * To supervise kitchen staff's activities. Role Category : Senior Management/ Executive/Master Chef/ Executive Sous Chef/Chef De Cuisine. Functional Area : Hotels , Restaurants Contact Person: HR Manager Education- UG : BHM - Hotel Management, Diploma - Hotel Management Or - IHM or Culinary art diploma/graduate. - 1-2 years ...

  • actions on high shrinkage as per shrinkage management frame work • Monitor and control Transit Discrepancies & Arrival Damage control • Implement and driving Micro checking of picking and dispatch at DC • Ensure Periodic vehicle checking process if followed. • Recruit Baggage handlers for one cluster

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