He is responsible for the efficient and successful operation of the all kitchens.
He controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staff.
FOOD AND BEVERAGE DEPARTMENT
1. Manage all Kitchen Operations
- Oversee the operations in all kitchens
- Organize special events and food promotions
- Plan and cost menus
- Develop and write standard recipes
- Develop recent dishes and products
- Take steps to ensure that outstanding culinary technical skills are maintained
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
2. Maintain Hygienic Standards and Practices
- Maintain a hygienic kitchen
- Clean the kitchen and equipment
- Maintain personal hygiene
MANAGEMENT/ STRATEGIC PLANNING
1. Assist with the Planning and Implementation of Sales & Marketing Strategies.
- Access sales and marketing data
- Assist with the preparation of sales and marketing plans
- Assist with the development of new products and services
- Assist with the development of marketing strategies
- Assist with the evaluation of sales and marketing activities
2. Consider Economic/ Political/ Social Issues Relevant to the Department
- Take into account external economic issues when planning and making decisions
- Anticipate economic business level fluctuations
- Monitor information and trends in the industry
- Interpret economic data
- Consider political and social influences on business
3. Quality Management Systems
- Monitor the implementation of quality management systems
1. Manage Financial Matters
- Assist with the management of department finances
- Prepare and monitor accounts of the unit/ outlet
- Prepare and manage unit/ outlet budgets
- Monitor, analyze and report variations from the budget
- Prepare unit/ outlet performance reports
- Perform and i
📌 Head Chef (Varanasi)
🏢 Hotel Vagmi
📍 Varanasi
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