Plans menus for all food outlets in the across group along with F&B Director.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted cost goals.
To participate in hospitality events regional and national levels for representations of brand.
Approves the requisition of products and other necessary food supplies in largest scale.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times across group.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about food safety, sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends food and beverage staff and management meetings.
Consults with the Food & Beverage Director about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
Evaluates products to assure that quality, price and related goods are consistently met.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service lineups and meetings.
Periodically group visits dining area when it is open to welcome members.
Support safe work habits and a safe working environment at all times.
Sayaji Hotels Limited, has been leading a quite revolution in hospitality from it’s bastions... in Baroda Indore & Pune. It’s market leading achievements include Sayaji – Indore possessing the widest entertainment facilities for any hotel in India, highest per pax banqueting in the country, highest turnover and profitability for any hotel in non metro/tourist market in India. It has to it’s credit 211 rooms, 6 restaurants and bars, an entertainment zone a discotheque and pub, a Lounge Wine Cellar & Cigar Bar, gym and spa. It’s top of the line accommodation Sayaji Grande has been hailed as the most contemporary hotel accommodation in India with PC’s in each room and butlers on call. To make our mark nationwide we have started our chain of restaurants “Barbeque Nation”. (www.barbeque-nation.com) Planned in 100 cities, the restaurant is going great guns in Mumbai at pali hills& Nerul .Bangalore at Indranagar,koramangla & J.P Nagar,Hyderabad at Banjara Hills, Gurgaon at Sushant lok,Chennai at Hanuman Road,Delhi at Janakpuri,Chandigarh at Sector 26 ,Lucknow at Gomti Nagar,Ahmedabad at Drive In Road, Jaipur at Tonk Road, Pune - Kalyani Nagar, Kolkata at Bidhan Nagar, Thane at Eastern Express, Vadodara at Alkapuri. Very shortly we are coming up with more restaurants in other metro, non metro cities. Read full description