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Sous Chef Pastry

0.00 to 2.00 Years   Mumbai City   30 Oct, 2019
Taj Hotels
Job LocationMumbai City
EducationNot Mentioned
SalaryNot Disclosed
IndustryHotel / Restaurant
Functional AreaF&B Service
EmploymentTypeFull-time

Job Description

Managerial

  • Assist the Executive Chef in Planning and Budgeting the food costs for all the F & B outlets.
  • 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.
Operational
  • Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to.
  • Assist the Executive Chef and the outlets chefs in developing and standardizing new recipes for the outlets.
  • 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 kitchens.
  • 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 GSTS 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.
,

Keyskills :
otel management take orders menu planning food production food costing

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