Organization- Andaz Delhi
Summary
Operational:
• Buys available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items
• Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
• Directs food apportionment policy to control costs
• Introduces and tests the market with new products which are market-orientated in terms of price and product
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
• Observes methods of food preparation and cooking, sizes of portions,
and garnishing of foods to ensure food is prepared in prescribed manner
• Tests cooked foods before plate-up and service
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
• Devises special dishes and develops cutting-edge recipes
• Establishes and enforces nutrition and sanitation standards for restaurant
Administration:
• Assists the Sous Chef with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Executive Chef ensuring targets are met and costs are effectively controlled. Payroll and Productivity Management :
• Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible w
📌 Chef de Partie (India)
🏢 Andaz
📍 India