by Goldfinch in Mangalore
Experience: 6 to 10 yrs. Posted on: 22 Mar
Assist the F&B Manager in the development of new menu and menu plans.
Recommend to the F&B Manager the price structure for various items in the menu in relation to the competition.
Frame F&B standards specifications & portions in clear RELATIONSHIP to prices and external competition.
Approve the daily ordering of meats, dairy products, fresh fruits & vegetables. Also set the minimum levels of inventory for perishables.
Recommend the periodic purchases of special items orders of canned & dried food both domestic and imported and new items if required.
Co-ordinate with the receiving manager on the quality and specification of the items indented.
Responsible for maintaining reasonable cost control in food preparation and to maintain optimum food cost.
Keep wastage of food to the minimum at all stages of food production.
Account for usage, consumption, spoilage & control of all food stuff produced or stored under his supervision.
Attend meetings and conduct departmental meetings whenever necessary. Maintain and enforce such systems and methods on the areas of F&B production as are laid down by the Management.
Develop new products and improve on existing recipes, research on new methods of food production.
Work closely with all related departments for attaining profits, quality and service standards of the department and the Hotel.
Initiate the performance evaluation of his subordinates & the staff and keep the Human Resources Manager informed.
Co-ordinate with the Training Manager for staff training in the Kitchen.
Report any health or safety hazards to his superiors.
To ensure that all duties are carried out in line with the Hotel Policy with high standards of personal appearance, personal hygiene, correct uniforms and name badges as outlined in the staff handbook.
Through the Kitchen Stewarding and engineering to ensure all equipment in the production areas are in good working condition.
To co-ordinate through the Human Resources department regular health checks of the staff in his department.
To carry out any other duties pertaining to the department as assigned on a daily basis by the Management.
Desired Candidate Profile
Should have completed a Training in Health and Safety with reference to Catering provision
Significant & relevant high cover kitchen experience
Ability to lead
Proven communication skills across a wide ranging environment
Ability to priorities a multitude of tasks within a time-pressured environment
Self motivated, flexible and enthusiastic Team worker
Company Profile
MRG Hospitality and Infrastructure Pvt Ltd is a diversified group with interests in hospitality, real estate, coffee plantations and film industry. It is a rapidly expanding group with strong presence in Bangalore and Mangalore
MRG Group owns boutique hotels under its brand name Goldfinch with three hotels located in Bangalore and one Hotel in Mangalore.
View Similar Jobs| View jobs by this company| Send me Jobs like this | Email this Job |Salaries in IndustryNew
0 comments:
Post a Comment