Conducts regular manager and departmental staff meetings to ensure an effective two-way communication process is followed.
Co-ordinates with the Director of Engineering and Director of Food & Beverage to periodically review the equipment condition to check its efficiency and if a replacement is required.
Inspects the kitchen areas regularly to note and immediately rectify operational flaws if any.
Monitors daily operations, evaluate days' confirmed and anticipated business and evaluate previous days' revenues and Trust-You Scores and share with the team members.
Monitors the stewarding activities in the kitchens
Ensures quality consistency of mise-en-place, finished foods and ensures that team members are assigned to carry out tasks as per standard recipe in the kitchens
Determines how food should be presented, and creates decorative food displays.
Ensures standard recipe and brand standard specifics, portion control and wastage control processes are followed by the team members.
Ensures relevant buffet displays or set ups are done as per operational needs.
Ensures short supplies and non-available ingredients are procured by the Materials Department.
Job Requirements
Reviews guest feedback on NPS (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken
Develops creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results
Reviews the arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments.
Develops new a la carte and buffet menus for the restaurants, keeping in mind current trends in food and competition analysis.
Enhances culinary experiences by customizing and innovating new concepts like Food Festivals.
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Sous Chef • Hyderabad
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