JOB DESCRIPTION :

Job Summary:
To Supervised in Western section, contributing to the overall success of Restaurant and banquets, in accordance with the hotel’s standards and financial goals..
Duties & Responsibilities:

Main Duties

Customer Service

§  Provides a courteous and professional service at all times.

§  Ensures that you excellent service to internal customers in other departments as appropriate.

§  Handles all guest and colleagues complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

§  Maintains positive guest and colleague interactions with good working relationships. 

Operational 

§  Organizes and sets up the Western cold & Hot  section  of Kitchen as efficiently as possible to increase speed and maximize productivity.

§  Ensures that all  Wester dishes from  section are prepared consistently and according to standard recipes.  

§  Assists the Executive Chef and Sous Chef  in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

§  Monitors food wastage and controls by minimizing wastage.

§  Trains the Commis chefs in Western section of kitchen in the skills necessary for them to perform their function.

§  Works in any sections of kitchen when necessary or as requested by the Executive chef or Sous Chef.

§  Ensures the sanitation standards for kitchen are being met.

§  Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

§  Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

§   Ensure Kitchen knives and Chopping boards are used properly and well maintain.

§ Always taste the food before serving to guest.

Personnel

§  Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

§  Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

§  Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

§   Ensures that employees have a complete understanding of and adhere to employee rules and regulations.

§   Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. 

Other Duties

§  Understands and strictly adheres to Rules and Regulations established in the Employee  letter and the Hotel’s policies concerning fire, hygiene and health and safety.

§  Ensures high standards of personal presentation and grooming.

§  Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

§  Attends training sessions and meetings as and when required.

§  Carries out any other reasonable duties and responsibilities as assigned.


Job Knowledge, Skills & Abilities:
§  Culinary certificate, degree or equivalent experience
§  6 years progressive experience in high-volume kitchen
§  Excellent oral and written communication skills
§  Ability to multitask and work well under pressure

Department: F&B Production
Job Type: Full Time
Job Location: Radisson Hotel Kandla
Salery: INR 25,000 - 30,000