Company Description
Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.
Job Description
Food & Beverage Production Planning
* 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.
Financial Management
* 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.
Operational Management
* 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 Restaurant Manager & Assistant Manager, on specialfunctions, 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 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
* Handle additional responsibilities as and when delegated by the Management.
Hygiene / Personal safety / Environment:
* Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
* Respects the instructions and safety guidelines for the equipment (s)he uses
* Applies the hotel's security regulations (in case of fire etc)
* Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
Qualifications
* Minimum Primary school education
* Additional certification(s) from a reputable Culinary school will be an advantage
* Minimum 2 years of relevant experience in a similar capacity
* Good reading, writing and oral proficiency in English language
* Ability to speak other languages and basic understanding of local languages will be an advantage
Additional Information
* WHAT IS IN IT FOR YOU:
* Come As You Are
* Work With Purpose
* Grow, Learn and Enjoy
* Explore Limitless Possibilities
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