Hotel Chef Job in Good Flippin Burger at Baner, Koregaon Park, Kothrud, Pune

To develop and implement business strategies for the hotel that are aligned with the company’s overall mission, vision, values and strategies

Participate in the development of the hotel’s business strategies.

Develop and implement strategies for the kitchen that support achievement of the hotel’s goals.

Monitor status regularly and adjust strategies as appropriate.

Develop the annual budget in conjunction with the controller and general manager.

Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.

Deliver the company experience for guests and employees.

Communicate and reinforce the service vision for the hotel to managers and employees.

Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.

Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.

Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.

Provide employees with the tools and environment they need to deliver the company experience.

Develop and implement strategies and practices that support employee engagement.

Create luxury for the senses by developing and implementing a fine dining experience.

Research customer preferences and develop a menu that incorporates local foods and flavors in a fine dining experience.

Seek out sources for fresh food; monitor all produce and meat for freshness.

Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special order ingredients.

Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.

Coordinate service with restaurant and banquet operations.

Manage the kitchen operation.

Develop and implement annual budget; monitor actual versus budgeted expenses.

Recommend menu pricing.

Oversee the inventory, purchasing and disbursement of all supplies.

Ensure that proper sanitation practices are followed.

Recruit and select staff.

Schedule staff based upon forecasted volumes.

Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.