– Candidates must have minimum 08+ years of experience either in hotels or catering companies
– Responsible for planning, preparation and presentation of all food items and beverages to the required standards of quality,
– Responsible for Menu planning, costing, wastage control
– Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in stores.
– Should be able to manage a team of 50+ staff
– Ensure that the food is prepared as per the planned menu
– Execute additional/special menus
– Overseeing the service line from setup till the end of service
– Responsible for hygiene & HACCP