Department: F&B Production
Experience: 6-10 Years
Salary Range: As per Industrial Standards

Job Responsibility

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive Chef on the daily requirements, functions and also about any last minute events.

Department: F&B Production
Experience: 9-12 Years
Salary Range: As per Industrial Standards

Job Responsibility

• Leads kitchen team in Executive Chef’s absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with Head Chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists Head Chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Department: F&B Service
Experience: 4-7 Years
Salary Range: As per Industrial Standards

Job Responsibility

• Check the Manager’s log book for any kind of communication from previous shift & sign it.
• Check the hard copy of cash handover book, log book and accounts log & sign it.
• Checking banking and petty cash related documents.
• Making sure all the work stations are neatly cleaned & well arranged for operations.
• Taking the team briefing & informing them about day’s target.
• Make sure to follow all brand standards and processes.
• Check the grooming standards of staff present in the store.
• Keeping a track on daily sales and monitoring the stores target.
• Needs to prepare roster for the staff and get approval from Duty Manager.
• Ensure the regular cleaning of machines is done on time.
• Reports to be prepared and sent to all concerned HOD’s.
• Keep track on the paper and packaging stock.
• Daily physical inventory to be crosschecked with system sales.
• Keep track on FIFO and expiry of food items.
• Check food quality and temperatures throughout the day to maintain health and safety regulations.
• Interacting with the guest & taking their feedback about the product & service.
• Responsible in handling customer complaints in concerned shift and should inform the Duty Manager about the same.
• Needs to help the Duty Manager in taking monthly Inventory.
• Regular interval check on all the stores on concerned shift.
• Help Duty Manager in achieving Store targets.
• Maintain all food safety and HACCP standards.