• Ensures adherence to organizational standards of food quality, hygiene, preparation and presentation in the entire kitchen.
• To set up & periodically review the SOP's of Food quality deliverance and to ensure adherence to the same.
• Guest interaction toobtain feedback on' opportunities for Improvement' & to brief about the menu changes keeping the guest perception in mind.
• Assists the Executive Chef / Director of F&B in menu planning and costing of his / her kitchen section.
• Ensures all the kitchen equipment & machinery is in good order in all times in his / her area of work.
• Recommends the organization of work within his / her department including assignments, time schedules etc.
• Controls food wastage, without compromising on food quality.
• Recommends changes in systems and procedures to increase efficiency and improve service levels.
• Co-ordinates with Outlet Managers / Director of F&B in the operational budgeting process.
• Ensures prompt, courteous and accurate service to all customers to achieve high level of guest satisfaction.
• Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
• Ensures all buffets / food displays, are set up and maintained professionally, as per organizational standards.
• Ensures the hygiene standards of all kitchens and storage areas, equipment and machinery.
• Adheres to HACCP standards of hotel.
• Ensures the quality and availability of raw ingredients at all times for a smooth operation.
• Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
• Update the recipe calculation for his outlet.
• Ensures constant on-the-job and classroom training for all kitchen employees.
• Personally conducts key trainings.
• Encourages team building through regular informal meetings.
• Counsels subordinates in personal and work related matters.
• Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctionality.
• Liase with other departments for the daily operations
• Active participation in all the initiatives driven by the unit as well as from the corporate.
• Performs all other duties as requested by supervisor.

.A bachelor's or associates degree in culinary arts is essential.
.Acquiring a two year program in sanitation and safety or food preparation and baking is an added merit.
.Must have good knowledge of various food ingredients and their use.
.Should possess good leadership skills in order to be able to lead the staff members in the kitchen for a productive result on a daily basis.
.Should have good culinary skills besides having good taste and smell in order to dish out tasty food items.
.Has to display good time management skills as customers will be happy when food is served on time without any delay.
.Administrative skills are also crucial has to manage the activities of the kitchen for the entire day which involves organizing and planning for many essential things required to prepare food