Speciality Chef

**Company Description** Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. **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. - 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. - Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. - 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. - Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. - 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 the Management. **Hygiene / Personal safety / Environment**: - Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations - Respects the instructions and safety guidelines for the equipment (s)he uses - Applies the hotel's security regulations (in case of fire etc) - Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc). **Qualifications** - Minimum Primary school education - Additional certification(s) from a reputable Culinary school will be an advantage - Minimum 2 years of relevant experience in a similar capacity - Good reading, writing and oral proficiency in English language - Ability to speak other languages and basic understanding of local languages will be an advantage **Additional Information** - ** WHAT IS IN IT FOR YOU**: - Come As You Are - Work With Purpose - Grow, Learn and Enjoy - Explore Limitless Possibilities