Assist the Executive Chef in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards.
Assist the Executive Chef in Planning and Budgeting the food costs for the Restaurant.
Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Facilitate learning and development for all the team members
Performance Appraisal/ Management of the staff in the department.
Ensure that all the quality and quantity standards of food preparation & presentation in the All Day Dining are adhered to.
Assist the Executive Chef in developing and standardizing new recipes for the ADD.
Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
Monitor adherence to Safety, Hygiene and Cleanliness standards.
Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing.
Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance.
Ensure through regular monitoring of NPS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan.
Address any grievance and counseling issues among the department staff.
Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
Salary: Not Disclosed by Recruiter
Industry: Travel / Hotels / Restaurants / Airlines / Railways
Functional Area: Hotels, Restaurants
Role Category: Chef De Partis
Role: Chef De Partis
Thorough knowledge of Continental Cuisine, hygiene & safety standards.
Techniques in quantity food production
Working knowledge of MS Office
Food Costing and Menu pricing techniques
Diploma or Bachelors degree in Hotel Management /
Apprenticeship and specialized training from a culinary institute
Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 3-4 years experience in managing satellite kitchens/main kitchen
Implementing new F&B concepts, in the form of themes in, coffee shops and conducting various food festivals based on these themes.
Education:UG -Any Graduate – Any Specialization, Diploma – Any Specialization, Hotel Management, BHM – Hotel Management
PG – Any Postgraduate – Any Specialization, PG Diploma – Any Specialization
Doctorate – Doctorate Not Required
VIVANTA BY TAJ-BEGUMPET, HYDERABAD is a 181 rooms smart and contemporary hotel with a spanking new look with one of its kind wooden exteriors geared to the needs of the today’s modern business traveler; F&B offerings include
A vibrant 3 meal food theatre with an Open Display Kitchen incorporating new age world cuisine.
A happening Lobby level Bar serving a range of flavored
Beverages and Exotic South East Asian wok food.
A Thai specialty Restaurant – Thai Pavilion
Outside, inside grill and lava stone grill house
Total Banqueting space of 8000 sq.ft.
Recruiter Name:Mr. Murthy Hansi
Contact Company:The Indian Hotels Company Limited