accorhotel
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. Kitchen Planning Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Executive Chef on menu plan Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Estimate daily and weekly requirements as per the process laid. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure that the team has been trained for all safety provisions. Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Prepare Duty rosters for the team in order to ensure operative effectiveness. Maintain appropriate staffing levels in order to consistently provide excellent guest service. Financial Management Monitor the operations of the department to ensure that the food wastage is minimized. Ensure to maximize employee productivity in order to minimize payroll costs. Identify optimal, cost effective use of the resources and educate the team on the same. Operational Management Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit. To ensure that the preparation and presentation of food complies with the standards. To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and promptly completed. Ensure that company and statutory hygiene standards are maintained. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Handle additional responsibilities as and when delegated by the Management. Control and analyze on an on-going basis the following: Quality levels of production and presentation, Guest satisfaction, Operating food cost, Cleanliness, Sanitation, and Hygiene. Responsible for the preparation of menus under the direct supervision of Executive Chef, taking into consideration of the following: Local requirements, Competition, Trends, Availability of ingredients & Food cost. Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team. 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 WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities