Raffles Udaipur, your private oasis. A destination for the curious, well-travelled connoisseur on a constant quest for peace, calm and discovery.Located On a 21 Acres Private Island Amid Lush Greenery, Perfect For A Rejuvenating Stay. Enjoy Seasonally Inspired Dining Experiences and Unmatched Hotel Services and Amenities.
About The Role :
Primary Responsibilities
Operation
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
Ensure personal cleanliness and proper deportment of all team members
Work closely with the Director of Culinary in determining quality and quantity of food materials used with a view of eliminating wastage
Discuss with the Director of Culinary and recommends menu price adjustments
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Suggest new recipe/products which may improve quality of food or lower food cost
Check the maintenance of all kitchen equipment
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Team Management
Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
Interview, select and recruit team members
Identify and develop team members with potential
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Other Responsibilities
Be well versed in hotel fire & life safety/emergency procedures
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Attend all briefings, meetings and trainings as assigned by management
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management
Main Complexity/Critical issues in the Job
Practice strict control on food portioning and wastage, thereby ensuring gross food profitability
Qualifications
Minimum Primary school education
Additional certification(s) from a reputable Culinary school will be an advantage
Minimum 3 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
Additional Information
An opportunity to be with world’s preferred hospitality company
Captivating and rewarding experience working alongside passionate professionals
Range of exclusive Heartist Benefits
Develop your talent through learning programs by Academy Accor.