Should be responsible for managing the kitchen team by controlling and supervising the day to day running of the kitchen operation. Should be responsible for the kitchen organization, leading the brigade of chefs on a daily basis and maintaining cost and quality control within the kitchen
selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. In conjunction with F&B management team, assist in maintaining
problematic situation Manage and train kitchen staff, establish working schedule and assess staffs performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers
for the food and beverage department Efficient utilization of kitchen and service equipment a. To make the operational par stocks of the food and beverage operations equipment and to forecast the consumption of these equipment b. To plan the yearly requirements of china, glassware, silverware, and kitchen
of products and services. Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. Training; coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team
They perform all the tasks in the kitchen other than cooking and serving They are the ones responsible for the hygiene of the kitchen and they have to clean so the kitchen remains clean before the surprise inspections They prep the kitchen before the chefs arrive to cook They have to remove Diploma
In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known Communicates politely and display courtesy to guests and internal customers Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
Achieve area targets and operations for appliance products in Chennai branch Responsible to drive sales with a team of Territory sales officers Handling branch operation covering area up to 10 districts including Chennai
functions Plan menus and ensure food meets quality standards Estimate food requirements and may estimate food and labour costs Supervise activities of sous-chefs, specialist chefs, chefs and cooks Arrange for equipment purchases and repairs Recruit and hire staff May prepare and cook food on a regular chef corporate chef executive chef executive sous-chef head chef master chef pastry chef saucier ...
and other supplies needed to ensure efficient operation. 8) Recruit and hire staff, including cooks and other kitchen workers. 9) Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Eligibility Criteria:- Age should be under 50. Minimum 2 years of experience required Chef
Chefs Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Demonstrate new cooking techniques and new equipment to cooking staff May plan menus and requisition food and kitchen supplies May prepare and cook meals or specialty foods ...