ü Develop food and service philosophy based cuisines

ü Ensure quality is maintained with a standardised product.

ü Develop new menu package and ongoing customised client menus

ü Maintain cost effectiveness by maintaining profitability in all areas.

ü Constantly evaluate systems to facilitate improvement where possible.

ü Ensure HACCP procedures are followed and clear records are kept at all times.

ü Ensure the highest standard in preparation of food production and delivery.

ü Ensure consistency of all product deliveries.

ü Exceed guest expectations in quality and service of food products.

ü Plan and design menus for food and beverage.

Tastefully do pairing of wine with food.

ü Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained. 

ü Liaise professionally with the Kitchen Department at all times.

ü Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.

ü Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives.  

ü Minimise food wastage at all times.

ü Understand organisation departmental financial objectives.

ü Oversee all functions as necessary to ensure all food is at the required standard.

ü Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.  

ü Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.

ü Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.

ü Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.

ü Monitor the quantity and quality of food products to ensure it is as per Novotel and Ibis Bangalore standard recipe.

ü Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner. 

ü Ensure that all details relating to food for events are clearly understood and organised.

ü Attend operational, event management and other work related meetings if necessary.

BHM

10 to 12 Years of Experience

Indian Cuisine