1. To make sure that the SOPs are in place in the department.
2. Responsible for leading the culinary team and Main Kitchen and Banquet Kitchen as well as Kitchen Stewarding.
3. Knowledge and practiced implementation of ISO22000 certification, HACCP, FSSAI audit,
4. Staff Training,
5. Prepare the team members to be multi-tasking
6. Deal with VIP guests,
7. Guest complaints handling in related to Food & Beverages.
8. Handling Kitchen Operations for Corporate groups, Social Groups/ Weddings.
9. Cross Interdepartmental Training with in the kitchen.
10. Food Cost Control as per the norms.
11. MIS Report preparation.
Preferred candidate profile
- Qualified 3 Year Diploma / 3 year HM Degree, age below 45 years
- Work experience as an Executive Chef - Indian Cuisine base and worked in South India Region.
- Valuable at interpersonal and Communication skill