Responsibilities
Operational Excellence
- Ensure consistent, high-quality food preparation and presentation.
- Follow standardized recipes, portioning, and plating.
- Collaborate with the Executive Chef on menu development and oversee Indian cuisine hotel-wide.
Event Coordination & Execution
- Work closely with Banquet and Event teams to ensure smooth event operations.
- Review BEOs, attend briefings, and lead the team during live cooking and service.
Quality Control & Hygiene
- Maintain strict hygiene and safety standards in line with hotel and health regulations.
- Conduct regular kitchen inspections and ensure equipment is well-maintained.
Cost Control & Inventory Management
- Monitor food costs, control portions, and minimize waste.
- Manage inventory, stock rotation, and coordinate with suppliers for fresh ingredients.
Training & Development
- Conduct regular training on culinary techniques, safety, and new menus.
- Coach team members, especially in Indian cuisine, to ensure authenticity and innovation.
Collaboration & Communication
- Ensure effective communication between kitchen, service, stewarding, and other F&B outlets.
- Align operations with F&B strategy through collaboration with chefs and management.
Indian Cuisine Innovation
- Create modern and authentic Indian dishes for all outlets and banquets.
- Partner with suppliers to source premium ingredients for Indian cuisine.
Emergency & Safety Preparedness
- Train staff on emergency protocols including fire safety and first aid.
- Be prepared to manage kitchen utilities in emergency situations.
