Prime Function

• Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines
• Ensure quality is maintained with a standardised product.
• Develop new menu package  and ongoing customised client menus
• Maintain cost effectiveness by maintaining profitability in all areas.
• Constantly evaluate systems to facilitate improvement where possible.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Ensure the highest standard in preparation of food production and delivery.
• Ensure consistency of all product deliveries.
• Exceed guest expectations in quality and service of food products.

Key Responsibilities

Kitchen Planning

• Plan and design menus for food and beverage.
• Tastefully do pairing of wine with food.

People Management

• Delegate through Sous Chef’s to achieve standards and work volume successfully.
• Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained. 
• Liaise professionally with the Kitchen Department at all times.
• Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
• Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives. 

Financial Management

• Minimise food wastage at all times.
• Understand organisation departmental financial objectives.
• Oversee all functions as necessary to ensure all food is at the required standard.
• Manage the ordering of food products to ensure financial objectives are met and produce is available for all events. 

Operations Management

• Meet deadlines and time lines as assigned by the Director of Restaurants & Bar.
• Liaise with F & B Manager/Assistant Manager prior to service where applicable.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
• Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
• Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
• Monitor the quantity and quality of food products to ensure it is as per Novotel Kochi Infopark standard recipe.
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner. 
• Ensure that all details relating to food for events are clearly understood and organised.
• Attend operational, event management and other work related meetings if necessary.