hotel jobs in delhi DOLPHIN HOTELS LIMITED, RAMOJI FILM CITY, HYDERABAD Jobs In Delhi

To take the responsibility of the F&B Production Department in the absence of Executive Chef. 2. Prepare the menu and to supervise, guide and direct the work of the Subordinate staff. 3. To assist the Executive Chef in menu planning, purchase indenting, stores, requisition and upkeep and maintenance of kitchen equipment. 4. To ensure maintenance of high food service and food production standards. 5. To achieve high standards of cleanliness and hygiene in the kitchen. 6. Help to achieve food cost targets and is aware of the need for proper stock control and stock rotation. 7. Take charge in the running of the kitchen in the absence of the Executive Head Chef and Executive Sous Chef and Senior Sous Chef. 8. To cover and help any given section and to develop training and knowledge with the sections. 9. To assist in food ordering, stock control, stock rotation and proper working procedures. 10. To ensure correct procedures for cooking menus, preparing breakdown and progressing with standards, maintaining consistency in the set product. 11. To help provide support and training to all sections of the kitchen, with menu knowledge, job description, expectations and future development f each chef. 12. To supervise train, motivate and pass on knowledge to junior members of the kitchen brigade. 13. To work under extreme pressure, long hours and have a mature knowledgeable attitude towards all kitchen procedures and practices. 14. To carry out projects and assignments set out by the Executive Chef. 15. To understand and ensure that you and fellow kitchen staff follow the rules and regulations of the Kitchen Manual. 16. Have organizational and motivational skills. 17. Be dependable, flexible and reliable. 18. To be able to create and develop menus and ideas in conjunction with the Executive Head Chef. 19. Assist with recruitment, selection, induction of all new staff in conjunction with the Executive Head Chef. 20. Control and organize all areas of the operation, ensure a high degree of cooking standards and ability. Be forward thinking and responsible. 21. Rota schedules, staff movements, holiday entitlement and wages. 22. To adapt to work in any of the hotels’ sections or outlets as and when required. 23. To make judgments and take action when required, effectively and intelligently. 24. To work as part of a team in a constructive manner that enables the company to achieve the objective of being a market leader in the luxury hotel sector. 25. To have a committed approach to the development of creative service. 26. To be responsible, whilst liaising with all management and service staff to maintain a good working relationship for your own development. 27. To be aware of and comply with statutory requirements regarding the work place such as health, safety, hygiene fire prevention licensing and employment law, etc. 28. To carry out any reasonable duty to assist in the smooth running of the company. 29. To comply with all Hotel and Company policies and the Kitchen manual. 30. Have experience in similar properties, very good organizational skills, both in the kitchen and administrational experience and conditions. 31. To offer a personal service to Club members and residents of the House that is in keeping with the company. 32. Be an experienced and trained cook in al areas of the kitchen, including pastry. 33. Have worked up through the natural process: Commis, Demi Chef, etc. 34. To fix the duty roasters for all F&B Production Staff. 35. Responsible for preparation of accounts, controlling of food cost, wastage and pilferage of F&B items etc. 36. Make sure that food is prepared hygienically as per the standards. 37. Make sure that staff grooming, discipline should be maintained as per the specific standards. 38. Assist the Executive Chef in planning the departmental budget. 39. To observe any food adulteration, prevention and health guidance for Involving in training of Staff. 40. To plan cooking items and inspect all dishes before service. 41. Deal with guests for suggestions and complaints. 42. Make sure that the quality of vegetables and raw-materials are as per the standards of the Hotel. 43. Attend meetings in the absence of Executive Chef. 44. Daily briefing of the F&B Production Staff. 45. Prepare new innovative dishes. 46. Receive F&B Orders and processes them according to the specifications. 47. Coordinate with F&B Service Department to improve the taste, food quality and service standards. 48. Maintain standard portion and standard recipes. 49. Coordinate with Front Office and other Departments for VIP Arrivals, Banquets and Out Door Caterings etc. 50. Proper planning for Food Festivals and out door caterings. 51. Supervise and delegates the work of subordinates. 52. Coordinates with Housekeeping for Staff uniform, aprons, caps etc.