Chef
Location: Rajajinagar, Bangalore 
Experience: 3-5 Years 

mail us your profile at hr@decentjob.in 

JOB FUNCTIONS
1 Planning and Organizing-
    a.To participate in preparation and implementation of the strategic plan.
    b. To plan the yearly food revenue and profit target.
    c.To work with VIP Cinema management over all aspects of kitchen reinvestment, operations and

2 Food & Beverage offering. Maintain menu preparation and pricing in line with the stated F&B objectives of the organization and the brand. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises and Manage the preparation and presentation of food products to ensure quality at all times.

3 standards of presentation and preparation of food items meet Cinema’s brand standards. Departmental Leadership, Ensure that that Kitchen professionals are fully aware of Cinema’s F&B strategy, and that their products meet requirements. Direct and co-ordinate the daily activities of the kitchens with Cinema management.

4 Coach and guide new members of the team, putting in place proper orientation training and
ongoing training and development for team members. Recruitment and interviewing of new staff members for commissary Associates. Control payroll and business expenses of the department. Manage relationships and contracts with suppliers. Support and facilitate staff participation
in local, national and international competitions. Health, Hygiene & Safety.

5. Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety
standards. Report and take appropriate action to correct any health or safety hazard. Liaise with Chief Engineer regarding maintenance and repairs of equipment and fire equipment. Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.

6. Meeting COGS target by ensuring all F&B process in place. Conducting
Weekly/Fortnightly/Monthly stock take and taking accountability for any variance.

7. Connecting with guests on daily basis and taking their feedback regarding food quality and
report to UH.

8. Training team on newly introduced menu.

9. Co-ordinate with store management for control purchasing and accountability for the wastage.
Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens. Ensure all work areas in the kitchen are kept tidy and clean. Actively participate in Marketing & Guest Relations. Attend guest and official functions as a representative of the executive team.