Responsibilities
- Organize and supervise team activities to maintain smooth kitchen operations.
- Maintain appropriate inventory levels by tracking stock, placing orders, and managing supply retrieval.
- Support the achievement of departmental culinary goals and performance targets.
- Oversee team members to ensure correct equipment usage and task efficiency.
- Enforce grooming and personal hygiene standards across the team.
- Ensure all team members are trained in safety procedures and protocols.
- Evaluate food expenses and identify cost-efficient recipes without compromising quality.
- Determine the most efficient use of available resources and train staff accordingly.
- Supervise kitchen functions to reduce food waste and improve yield.
- Ensure all dishes are prepared following established recipes and portion guidelines.
- Maintain a clean and organized work area in compliance with hygiene standards.
- Collaborate with banquet management on event details, menu availability, service issues, and guest feedback.
- Prevent the use of contaminated ingredients throughout food preparation processes.
- Review food presentation to meet company and brand specifications.
- Provide proper training and mentorship to junior pastry staff.
- Store all ingredients under ideal conditions and report potential shortages to senior chefs promptly.
- Address daily issues related to equipment functionality and ingredient availability.
- Coordinate with team leaders, associates, and other departments to ensure seamless service and resource efficiency.
- Monitor both the volume and quality of food items to uphold set standards.
- Follow all recipes, techniques, and directives provided by senior culinary leadership.
- Perform additional duties as assigned by management.
Responsibilities
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Ensure to contribute to achieve the objectives set within the Culinary department.
- Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
- Ensure that the team has been trained for all safety provisions.
- Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
- Identify optimal, cost effective use of the resources and educate the team on the same.
- Monitor the operations of the assigned function to ensure that the food wastage is minimized.
- Ensure that all dishes are prepared according to the recipe and to the correct quantity.
- To ensure that the section is being kept clean and tidy at all times as per the standards.
- Closely communicate with Banquet Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
- Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
- Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
- To ensure that Commis chefs receive the appropriate training and optimum guidance.
- Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
- Attend to day-to-day problems and needs concerning equipment and food supplies.
- Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
- Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
- Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
- Handle additional responsibilities as and when delegated by the Management.
