**Description:**
** FINANCIAL RETURNS: **
\-\[if \!supportLists\]\->\-\[endif\]\->Assiststo maximise employee productivity through the use of multi\-skilling,multi\-tasking and flexible scheduling to meet the financial goals of thebusiness as well as the expectations of the guests\.
\-\[if \!supportLists\]\->\-\[endif\]\->Focusesattention on improving productivity levels and the need to prudently manageutility/payroll costs within acceptable guidelines ensuring optimum deploymentand energy efficiency of all equipment\.
\-\[if \!supportLists\]\->\-\[endif\]\->Ensuresnew technology and equipment are embraced, improving productivity whilst takingwork out of the system\.
** PEOPLE: **
\-\[if \!supportLists\]\->\-\[endif\]\->Throughhands\-on management, closely supervisesthe Kitchen employees in the performance of their duties and ensures this is inaccordance with policies and procedures and applicable laws\.
\-\[if \!supportLists\]\->\-\[endif\]\->Assiststo oversee the punctuality and appearance of all Kitchen employees, making surethat they wear the correct uniform and maintain a high standard of personalappearance and hygiene, according to the hotel and department s groomingstandards\.
\-\[if \!supportLists\]\->\-\[endif\]\->Assiststo prepare and post weekly work schedules, making sure that they reflectbusiness needs and other key performance indicators\.
\-\[if \!supportLists\]\->\-\[endif\]\->Developsthe skills and effectiveness of all Kitchen employees through the appropriatetraining, coaching, and/or mentoring\.
\-\[if \!supportLists\]\->\-\[endif\]\->Assiststo delegate as appropriate the duties and responsibilities necessary to trainedemployees who are well equipped and resourcedto correctly accomplish thesetasks\.
\-\[if \!supportLists\]\->\-\[endif\]\->Ensureseffective training programmes for employees in coordination with the TrainingManager and their Departmental Trainers\.
\-\[if \!supportLists\]\->\-\[endif\]\->Encouragesemployees to be creative and innovative, challenging and recognising them fortheir contribution to the success of the operation\.
\-\[if \!supportLists\]\->\-\[endif\]\->Assistsin conducting annual Performance Development Discussions with employees andsupports them in their professional development goals\.
\-\[if \!supportLists\]\->\-\[endif\]\->Supportsthe implementation of The People Philosophy, demonstrating and reinforcing CrownePlaza s Values and Culture Characteristics\.
\-\[if \!supportLists\]\->\-\[endif\]\->Ensuresthat employees have a complete understanding of and adhere to employee rulesand regulations\.
\-\[if \!supportLists\]\->\-\[endif\]\->Ensuresthat employees follow all hotel, company and local rules, policies and regulationsrelating to fire and hazard safety, and security\.
** GUEST EXPERIENCE: **
\-\[if \!supportLists\]\->\-\[endif\]\->Assiststo ensure that all guest contact culinary employees deliver the brand promiseand provide exceptional guest service at all times\.
\-\[if \!supportLists\]\->\-\[endif\]\->Assiststo ensure that employees also provide excellent service to internal customersin other departments as appropriate\.
\-\[if \!supportLists\]\->\-\[endif\]\->Handlesall guest and internal customer complaints and inquiries in a courteous andefficient manner, following through to make sure problems are resolvedsatisfactorily\.
\-\[if \!supportLists\]\->\-\[endif\]\->Maintainspositive guest and colleague interactions with good working relationships\.
** RESPONSIBLE BUSINESS: **
\-\[if \!supportLists\]\->\-\[endif\]\->Maintain and order supplies and equipment ina timely and efficient manner while minimising waste and maintaining green initiatives \(example: container recycling and cleaning agents\)\.
\-\[if \!supportLists\]\->\-\[endif\]\->Maymaintain procedures for security of lost and found items\.
Perform other duties as assigned\. Mayalso serve as manager on duty\.
** ACCOUNTABILITY **
\-\[if gte vml 1\]>\[endif\]\->\-\[if \!vml\]\->\-\[endif\]\->\-\[if \!supportLists\]\->\-\[endif\]\->Assiststo regularly conduct yield testing to ensure wastage is kept minimal and thatall Scala recipes are correct and up\-to\-date\.
\-\[if \!supportLists\]\->\-\[endif\]\->Directsfood apportionment policy to control costs\.
\-\[if \!supportLists\]\->\-\[endif\]\->Monitorsclosely the requirements in own section and order the food items at the righttime and in the right quantity for the intended use\.
\-\[if \!supportLists\]\->\-\[endif\]\->Observesmethods of food preparation and cooking, sizes of portions, and garnishing offoods to ensure food is prepared in prescribed manner\.
\-\[if \!supportLists\]\->\-\[endif\]\->Estimatesfood consumption and purchases or requisitions of foodstuffs and kitchensupplies\.
\-\[if \!supportLists\]\->\-\[endif\]\->Assiststo devise special dishes and develop innovative recipes\.
\-\[if \!supportLists\]\->\-\[endif\]\->Establishesand enforces sanitation standards for the kitchen\.
\-\[if \!supportLists\]\->\-\[endif\]\->Ensuresthat all Touches of Crowne Plaza and the Food and Beverage Top 20 areimplemented\.
\-\[if \!supportLists\]\->\-\[endif\]\->Respondsto the results of the Consumer Audit and ensures that the relevant changes areimplemented
\-\[if \!supportLists\]\->\-\[endif\]\->Attendsand contributes to all training sessions and meetings as required\.
\-\[if \!supportLists\]\->\-\[endif\]\->Isknowledgeable in statutory legislation in employee and industrial relations\.
\-\[if \!supportLists\]\->\-\[endif\]\->Exercisesresponsible behaviour at all times and positively representing the hotel teamand Crowne Plaza International\.
\-\[if \!supportLists\]\->\-\[endif\]\->Maintainsstrong, professional relationship with the relevant representatives fromcompetitor hotels, business partners and other organisations\.
\-\[if \!supportLists\]\->\-\[endif\]\->Readsthe hotel's Employee Handbook and have an understanding of and adhere to thehotel's rules and regulations and in particular, the policies and procedures relatingto computer resources, fire, hygiene, health and safety\.
\-\[if \!supportLists\]\->\-\[endif\]\->Ensureshigh standards of personal presentation and grooming\.
\-\[if \!supportLists\]\->\-\[endif\]\->Respondsto changes in the Food and Beverage function as dictated by the industry,company and hotel\.
Carriesout any other reasonable duties and responsibilities as assigned
**Qualifications**
HighSchool Diploma / secondary education / Hotel management/Apprenticeship, minimumtwo years experience in a Five Star Hotel with same or similar designationexperience\. Must be able to speak local language\(s\)\.
**Job:** _Restaurant_
**Location:** _India\-Bengaluru_
**Requisition ID:** _BEN000246_