Job Description

Kitchen Planning

- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan
- Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.

People Management

- Provide effective support to the team to enable them to provide a range of effective and effective services.
- Ensure that the team has been trained for all safety provisions.
- Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
- Prepare Duty rosters for the team in order to ensure operative effectiveness.
- Maintain appropriate staffing levels in order to consistently provide excellent guest service.

Financial Management

- Monitor the operations of the department to ensure that the food wastage is minimized.
- Ensure to maximize employee productivity in order to minimize payroll costs.
- Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management

- Supervise the function of the kitchen team, facilities and costs,



hence contribute towards maximizing the overall Food & Beverage departments profit.
- To ensure that the preparation and presentation of food complies with the standards.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and promptly completed.
- Ensure that company and statutory hygiene standards are maintained.
- Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
- Handle additional responsibilities as and when delegated by the Management.
- Control and analyze on an on-going basis the following:
- Quality levels of production and presentation,
- Guest satisfaction,
- Operating food cost,
- Cleanliness, Sanitation, and Hygiene.
- Responsible for the preparation of menus under the direct supervision of Executive Chef, taking into consideration of the following:
- Local requirements,
- Competition,
- Trends,
- Availability of ingredients &
- Food cost.
- Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

📌 Demi Chef De Partie - Bakery & Pastry (Chennai)
🏢 PULLMAN
📍 Chennai