South Indian CDP

• Ensure prompt and accurate service by all kitchen staff under his/her control, to all the customers to achieve a high level of customer satisfaction. • Responsible for implementing hotel standards on food quality, preparation and presentation in his/her section/shift. • Recommend changes in systems and procedures to increase efficiency and improve service levels. • Recommend changes in menu at the time of new menu by introducing new dishes/ presentation. • Ensure that the hygiene and cleanliness of the kitchen area is maintained as per pre-determined standards. • Responsible for controlling food wastage, without compromising on food quality. • Ensure proper security & safety of raw and cooked food, /equipment by proper storage. • Ensure that all the kitchen equipment is operated, maintained & stored properly and is safe to use. • Ensure all the kitchen records are maintained properly at all times. • Ensure that organizational polices and standards are adhered to by all in the department. • Ensure availability of ingredients in the kitchen, at all times, in order to provide a prompt service. • Assist the Chef de Partie / Sous Chef in implementing standards set by Exec. Chef on food quality, preparation and presentation in his/her section. • Assist the Sous Chef and higher authorities to define the organization of work within his/her kitchen department including assignments, time schedules and vacations. • Control food wastage without compromising on food quality. • Ensure that inter-kitchen food transfers are accurate and conform to hotel policy. • Ensure proper mis-en-place in his production sections for speedy preparation & service. • Ensure hygiene and cleanliness of the kitchen area/equipment is maintained as per pre-determined brand standards. • Ensure production planning being discussed with his/her commis, DCDP`S and concerned higher kitchen authorities. • Ensure all the company SOP`S are followed by all the team members. • Ensure cleaning schedules by kitchen stewarding department being followed in timely manner. • Ensure par level of dry stores and perishables are maintained on daily basis, and also ensure of correct store requisitioning • Requisite daily requirement from store room and get it checked and duly signed by his/her senior kitchen executive. • Recommend quality status on all the products in his/her kitchen to senior authority and rectify it as soon as possible. • Register complaints regarding improper machinery functioning, or employee’s ill behaviour to his senior kitchen executive. • Brief his/ her team members on menu changes or introduction of new ingredients/ new dishes on the menu. • Provide functional assistance to all subordinates and peers of various kitchens. • Ensure excellent relations and professionalism amongst all staff in his/her kitchen and with related departments. • Co-ordinate with other food and beverage section, engineering/ house keeping etc whenever required. • Ensure appropriate and professional communication with all the team members at all given times. • Assist Sous Chef with on-the-job training and class room training for his/her kitchen and related F&B employees. • Attend behavioral, vocational and skill related training, to enhance his/her skills and develop multi-functionality. • Provide cross training to employees of another department. • Personally, conducts critical training sessions. • Provide constant on-the-job training and coaching to all the staff in the department. • Drives and follows the company SOP`S in his/her kitchen • Any other tasks assigned/given by superiors/management

Degree in Hotel Management / Diploma in Food Crafts Institute or related experience in a quality hotel.