Company Description Novotel Ibis Chennai OMR Job Description This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities. · Food & Beverage Production Planning · · Plan and coordinate the activities of the team to ensure operative effectiveness. · Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. People Management · Ensure to contribute to achieve the objectives set within the culinary department. · Manage the team to ensure the proper use of equipment and efficient completion of all tasks. · Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. · Ensure that the team has been trained for all safety provisions. Financial Management · Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained. · Identify optimal, cost effective use of the resources and educate the team on the same. · Monitor the operations of the assigned function to ensure that the food wastage is minimized. Operational Management · Ensure that all dishes are prepared according to the recipe and to the correct quantity. · To ensure that the section is being kept clean and tidy at all times as per the standards. · Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. · Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. · Monitor the presentation of food to ensure that it complies with company standards and set guidelines. · To ensure that Commis chefs receive the appropriate training and optimum guidance. · Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef. · Attend to day-to-day problems and needs concerning equipment and food supplies. · Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. · Ensure to monitor quantity and quality of food products to ensure compliance with the standards. · Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef. · Handle additional responsibilities as and when delegated by the Management. · · Hygiene / Personal safety / Environment: · Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations · Respects the instructions and safety guidelines for the equipment (s)he uses · Applies the hotel's security regulations (in case of fire etc) · Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc). him/ Qualifications Knowledge and Experience · Minimum Primary school education · Additional certification(s) from a reputable Culinary school will be an advantage · Minimum 2 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