Continental Head Chef

Profile - Continental Head Chef Location - Goa Anjuna Beach Experience Required - minimum 14 Year in Conti base Head chef Place of Work As assigned Division Food Beverage Responsible To CEO and GM Responsible For Chef de Partie Sous chef Commis chefs Attendants assigned in Place of Work Kitchen Trainees Apprentices Scope Keeping in view the ever changing business scenario and your own career enhancement Multi Skilling Multi Tasking is seen as an imperative General Purpose of Job To manage his her assigned kitchen operation as a successful independent profit center ensuring maximum guest satisfaction consistent with the standards through planning organizing directing and controlling the Kitchen operation and administration Main Duties 1 To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved 2 To strictly adhere to the established operating expenses and ensure that all costs are controlled 3 To ensure an effective payroll control through a flexible work force maximizing utilization of employees 4 To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses operating equipment and FF E requirements in line with the compilation of the Annual Business Plan Operational 1 To ensure that the assigned Kitchen is managed efficiently according to the established concept statement providing a courteous professional efficient and flexible service at all times 2 To have a full working knowledge and capability to supervise correct and demonstrate all duties and tasks in the assigned Place of Workas per Master Task List 3 To assign responsibilities to subordinates implementing Multi Tasking principle and to check their performance periodically 4 To be hands on Manager and be present at all times in the operation especially during busy periods 5 To implement a flexible scheduling based on business patterns 6 To establish and strictly adhere to the par stocks for all operating equipment supplies inventoried items and to ensure that the outlet is adequately equipped 7 To conduct monthly inventory checks on all operating equipment and supplies 8 To control the requisitioning storage and careful use of all operating equipment and supplies 9 To conduct daily pre-shift briefings to employees on preparation service and menu 10 To liaise with the Food Beverage Department on daily operations and quality control 11 To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food Beverage combinations and upsell alternatives as necessary 12 To establish culinary standards specific for the restaurant which meet the needs of the target market 13 To use wherever possible locally and seasonally available products in menus and specials 14 To develop menus buffets where applicable and specials and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant 15 To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests 16 To develop the safety guidelines for usage of all equipment and its implementation 17 To understand and comply with the Prevention of Food and Adulteration Act and other legal statutes applicable to Food Beverage Guest Service 1 Ensure to establish a rapport with guests Handle all guest requests and inquiries on food beverage and service 2 To ensure that the Outlet team projects a warm professional and welcome image Administration 1 To ensure that the Departmental Operations Manuals is prepared and updated annually 2 To maintain the Daily Log Book 3 To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business 4 To maintain outlet communication board 5 To submit all guest staff incident reports 6 To attend weekly Food Beverage Meeting and Daily Operations Meeting 7 To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet Marketing 1 To participate in the formulation of the Annual Marketing Plan And implement with the Outlet Manager and Sales Department to achieve a effective sales and promotional activities to maximize revenues 2 To conduct monthly menu sales analysis as to continuously tailor the menus to the customer s taste and preferences 3 To continuously research in the field of new cuisines recipes and keep abreast with competition Employee Handling 1 To identify training needs and plan training programs for the employees To ensure that the outlet employees are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency How to Apply Please submit your Resume and portfolio Hr Kickchef com 91-9540709696 Job Types Full-time Permanent Pay 50 000 00 - 60 000 00 per month Experience Food Costing 10 years Required Food safety 10 years Required Inventory control 10 years Required Menu planning 10 years Required Staff training 10 years Required Location Anjuna Goa Required Work Location In person