About The Role

Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.
Supervise all staff within his shift/section and assume responsibilities for their quality of work.
Actively participate in training of culinary skills to junior staff.
Seek guidance and assist the seniors in case of any issues, focusing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.
Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary.
Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations.
Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts.
Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.
Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times.
Maintain high standards of food safety, quality & hygiene.

Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary

Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
Area of Experience: Culinary field