| Company | Four SeasonsSee more |
 Address | Mumbai, Maharashtra |
 Form of work | Full-time |
| Category | Restaurant |
Job description
- To supervise the kitchen brigade to ensure the smooth running of the department.
- To control the quality and presentation for assigned outlet or kitchen operation.
- To control the Staff Restaurant (mis-en-place, ordering and quality of food).
- To communicate effectively with staff and ensure they are fully briefed at all times.
- To supervise and carry out refresher training on an on-going basis.
- To supervise and maintain standards of cleanliness in the kitchen.
- To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
- To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel.
- To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers.
- To ensure Kitchen morale is high and teamwork is evident at all times.
- To control food cost through careful purchasing, portion control and supervision of wastage.
- To carry out the costing of recipes as and when required.
- To make out the dairy and market list.
- To draw up staff rotas as and when required.
- To control the ordering of all the dry stores goods.
- To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Supervisor.
- To participate in the recruitment and selection of staff.
- To liaise with the Executive Chef on new menus, new ideas etc.
- To take proper care of your uniform, personal appearance and hygiene, setting a good example to the rest of the team.
- To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures.
- To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage.
Refer code: 857778. Four Seasons - The previous day - 2024-01-13 17:27
