Price : |
Rs. 60,000
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Type : |
Offered |
Contact : |
J
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Date : |
15/04/2016 07:43 |
District : |
Galle |
Details : |
Industry: |
Hospitality & Tourism |
Job Type: |
Full-time |
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Required to fulfil a position in developing resort operating with 10 rooms currently, but expanding to 90 rooms & a restaurant within 12 months
• Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes.
• Supervise staff.
• Develop and monitor food and labour budget for the department.
• Maintain highest professional food quality and sanitation standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Oversees annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitch |
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