Education : Higher Secondary
Experience : 1 - 5 Years
Description : The is responsible for leading, managing and organizing all aspects of food production to the highest professional standards in accordance to the standard operating procedures.
He / she is in charge of proper sanitation in production area, well stocking, proper storage, intra ?department coordination, food sales program and quality control and production cost calculations.
Key Accountabilities ? Recruit, train, motivate and evaluate his / her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
s specifications and the presentation guidelines in order to maintain high and consistent quality. ? Ensure that quality culinary dishes are served on schedule.
Bachelor?s Degree or equivalent in Hotel Management or a related field. ? 3-4 years of experience in culinary management.