Walk-in | Oriental Chef

Kings Mansion; North Goa; On-site; INR 600,000 - 900,000; Full time

Job summary

Kings Mansion in Goa seeks an experienced Food & Beverage Production planning lead to coordinate team activities, manage stock, and control costs while ensuring adherence to recipes and safety standards.

The role emphasizes operational excellence, training of Commis chefs, and maintaining presentation standards across dishes. It offers growth within a structured culinary department in a dynamic hotel environment.

Responsibilities

• 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.
• 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.
• Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized.
• Ensure that all dishes are prepared according to the recipe and to the correct quantity.
• To ensure that the section is kept clean and tidy at all times as per the standards.
• 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.
• 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 Management.

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.

People Management

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.

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.

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 Management.

Occupational Health & Safety

Employee Responsibility

All employees are required to co-operate with the Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace.