Chef Saravanan

Product Launch

Job Vacancies

We are the leading Hospitality consulting firm in chennai CSH

We always have vacancy in various department in Hotel & F&B department

Please click the below link to apply or mail your CV

Mail@chefsaravanan.com

DEPARTMENTS

· Front Office

· Food & Beverage Service

· Food & Beverage Production

· Kitchen Stewarding

· Sales & Marketing

· Housekeeping

· Human Resources

· Training

· Environment

· Accounts

· Purchase

· Stores

· Controls

· Information Technology

· Technical Services

· Security

· Health Club & Swimming Pool

· General & Admin

· Business Centre

Managerial
- Plan and Budget the food costs for all the F & B outlets
- Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction..

Operational
- Establish quality and quantity standards of food preparation & presentation.
- Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
- Ensure availability of stock and raw materials through proper planning and co-ordination with the Purchase department.
- Monitor adherence to Safety, Hygiene and Cleanliness standards.
- Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc.
- Ensure through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
- Staff and Schedule staff in order to optimize manpower.
- Address any grievance and counseling issues among the department staff.
- Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
- Identify key communities, plan various initiatives and co-ordinate the support activities.
Requirements

Education :
- Diploma in Hotel Management
- Apprenticeship and specialized training from a culinary institute

Experience:
- Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 5 years experience in managing satellite kitchens/main kitchen
- Implementing new F&B concepts, in the form of themes in specialty restaurants, unique dining experiences, etc.
- Pre-opening of restaurants

Head chef & Sous chef

Job Summary

We are hiring candidates who are passionate about manage a whole restaurant with relevant experience
Work location : Chennai

Responsibilities and Duties

Create a positive customer experience by offering a high level of service
Resolve complaints and customer problems in an efficient and friendly manager
Provide leadership to staff to ensure compliance with standards as set by the restaurant and applicable government regulations.
Identify and assign duties to staff and shift leaders to meet objectives
Manage operations with integrity, passion, and knowledge while promoting the values and culture of the restaurant.
Estimate consumption, forecast requirements, and maintain inventory to control costs and minimize waste.

Required Experience, Skills and Qualifications

Prior restaurant and managerial experience
Fluency in English
Ability to work in a fast-paced environment
Well-developed interpersonal skills and knowledge of customer service principles

Restaurant Manager

Has to be from strong Pan Asian cuisine background .

Thorough knowledge about Pan Asian /Oriental Cuisine & Sushi .
Hygiene and safety standards, Food Costing & Menu Pricing techniques.

Responsibilities and Duties

Kitchen handling

Food cost control

Menu preparation
Team Management
Vendor Management
HACCP & Hygiene
Customer Service

Asian head chef

Chef Job :

Oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes. Chooses ingredients and designs a menu based on the seasonal availability of food items. Creates unique dishes that inspire guests to come back again and again to see what is new in the restaurant.

Chef Job Duties:

Cooks guests' orders according to their preferences
Employs food safety best practices and makes sure that all kitchen staff members do the same
Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
Selects choice ingredients that will give dishes the best flavour
Experiments to come up with new specialties that will draw diners into the restaurant
Coaches the sous chef and other members of the kitchen staff, so they perform at their best
Determines how much food to order and maintains an appropriate supply at the restaurant
Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
Works quickly and accurately during busy periods, such as weekends and evenings
Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
Takes direction and works with the restaurant's administrative team

Chef Skills and Qualifications:

Training in Culinary Arts, Experience, Works Quickly, Physical Stamina, Creative Flair, Flexible Schedule, Strong Communication, Organisational Skills, Team Mentality, Leadership Skills

Chef Jobs

POSITION TITLE: Banquet Sales Coordinator / Catering Coordinator

REPORTS TO: Director of Sales / F&B Manager / Banquet Manager / Director of Catering & Banquets

POSITION SUMMARY:

Responsible to meet, make introduction and ensure that all arrangement and requirements are gathered with the function host prior to function. Read and analyse Banquet event order (BEO) / Banquet Function Plan (FP) in order to gather guests requirements, determine proper set up, buffet, audio visuals, time line and also give attention to any special guest needs.

DUTIES AND RESPONSIBILITIES:

1. Establish and improve the reputation of the hotel by offering a very personalised style of service as per the hotels standard operating procedures.

2. Timely attend all the telephone calls using clear and professional language, and answer telephones using appropriate telephone etiquette.

3. Answer phone, direct to appropriate person and / or take messages.

4. Assist with typing of the Banquet and Sales correspondence, i.e. answering mail, confirming banquet arrangements, menus, BEO, FP, memos etc.

5. Promptly respond to all inquiries.

6. Compose, publish and distribute Banquet event order (BEO) / Banquet Function Plan (FP) to all department heads and personnel who are involved in servicing banquets function.

7. Work with management and other heads of departments at all times and assist in carrying out special requirements and duties necessary in adding to the guests general comfort and well being.

8. Distribute promptly to all departments about notice of any change in the Banquet event order (BEO) / Banquet Function Plan (FP).

9. Prepare signage and menu items for all banquet events function.

10. Study requirements of all booked banquets and functions to familiarize and ascertain the possibility of selling additional facilities, to produce extra revenue.

11. Sending Banquet event proposals to the guests and being in timely contact with them.

12. Call customers to remind before for cut-off dates.

13. Develop and maintain positive working relationships with others, and support team to reach common goals.

14. Ensure prompt responses for all enquiry through telephone, fax and emails.

15. Ensure that all the administrative documents are prepared for the hotel sales team.

16. Act as a liaison between all related hotel departments and host of the function.

17. Ensure orders and requisitions for the Catering and Banquet departments are completed.

18. Responsible to attend periodic sales meetings and circulate minutes of the meetings and regular follow up's.

19. Respond and act upon any special requirement which function host had requested.

20. Maintaining the entire sales correspondence data base.

21. Maintain departmental reports and procedures.

22. Maintain all client information and folders.

23. Coordinate with Banquet operations on a timely basis to ensure complete customer satisfaction.

24. Updating DSR (Daily sales Report) and revenue projection on a daily bases.

25. Update Catering and Banquets calendar on the Sales and Catering software.

26. Perform all duties as deemed necessary for the success of the department.

PREREQUISITES:

A courteous, polite and well-spoken hotelier who is highly efficient and has excellent organizational skills and possess good team spirit. Should have a passion for providing the highest standards of service to the guests. Helpful and approachable to the guest and having the ability to promote hotel catering and events facilities and maximize sales opportunities at all times.

EDUCATION:

Bachelor of Hotel Management or Degree in Hospitality/Tourism/Hotel Management, Marketing or equivalent. Proficient in Microsoft Office applications. Experience in Property Management Software's, Delphi Sales and Catering, Opera Sales and Catering an added advantage.

EXPERIENCE:

Minimum 1 to 2 years work experience as a Sales Coordinator or Banquet coordinator major hotel required. Possess excellent customer care and interpersonal skills. Excellent communication skills necessary.

Banquet Sales Coordinator

Job Vacancies

We are the leading Hospitality consulting firm in chennai CSH

We always have vacancy in various department in Hotel & F&B department

Please click the below link to apply or mail your CV

Mail@chefsaravanan.com

DEPARTMENTS

· Front Office

· Food & Beverage Service

· Food & Beverage Production

· Kitchen Stewarding

· Sales & Marketing

· Housekeeping

· Human Resources

· Training

· Environment

· Accounts

· Purchase

· Stores

· Controls

· Information Technology

· Technical Services

· Security

· Health Club & Swimming Pool

· General & Admin

· Business Centre

Apply

Apply

Job Summary

We are hiring candidates who are passionate about manage a whole restaurant with relevant experience
Work location : Chennai

Responsibilities and Duties

Create a positive customer experience by offering a high level of service
Resolve complaints and customer problems in an efficient and friendly manager
Provide leadership to staff to ensure compliance with standards as set by the restaurant and applicable government regulations.
Identify and assign duties to staff and shift leaders to meet objectives
Manage operations with integrity, passion, and knowledge while promoting the values and culture of the restaurant.
Estimate consumption, forecast requirements, and maintain inventory to control costs and minimize waste.

Required Experience, Skills and Qualifications

Prior restaurant and managerial experience
Fluency in English
Ability to work in a fast-paced environment
Well-developed interpersonal skills and knowledge of customer service principles

Apply

Has to be from strong Pan Asian cuisine background .

Thorough knowledge about Pan Asian /Oriental Cuisine & Sushi .
Hygiene and safety standards, Food Costing & Menu Pricing techniques.

Responsibilities and Duties

Kitchen handling

Food cost control

Menu preparation
Team Management
Vendor Management
HACCP & Hygiene
Customer Service

Apply

Chef Job :

Chef Job Duties:

Cooks guests' orders according to their preferences
Employs food safety best practices and makes sure that all kitchen staff members do the same
Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
Selects choice ingredients that will give dishes the best flavour
Experiments to come up with new specialties that will draw diners into the restaurant
Coaches the sous chef and other members of the kitchen staff, so they perform at their best
Determines how much food to order and maintains an appropriate supply at the restaurant
Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
Works quickly and accurately during busy periods, such as weekends and evenings
Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
Takes direction and works with the restaurant's administrative team

Chef Skills and Qualifications:

Training in Culinary Arts, Experience, Works Quickly, Physical Stamina, Creative Flair, Flexible Schedule, Strong Communication, Organisational Skills, Team Mentality, Leadership Skills

Apply

POSITION TITLE: Banquet Sales Coordinator / Catering Coordinator

REPORTS TO: Director of Sales / F&B Manager / Banquet Manager / Director of Catering & Banquets

POSITION SUMMARY:

DUTIES AND RESPONSIBILITIES:

1. Establish and improve the reputation of the hotel by offering a very personalised style of service as per the hotels standard operating procedures.

2. Timely attend all the telephone calls using clear and professional language, and answer telephones using appropriate telephone etiquette.

3. Answer phone, direct to appropriate person and / or take messages.

4. Assist with typing of the Banquet and Sales correspondence, i.e. answering mail, confirming banquet arrangements, menus, BEO, FP, memos etc.

5. Promptly respond to all inquiries.

6. Compose, publish and distribute Banquet event order (BEO) / Banquet Function Plan (FP) to all department heads and personnel who are involved in servicing banquets function.

7. Work with management and other heads of departments at all times and assist in carrying out special requirements and duties necessary in adding to the guests general comfort and well being.

8. Distribute promptly to all departments about notice of any change in the Banquet event order (BEO) / Banquet Function Plan (FP).

9. Prepare signage and menu items for all banquet events function.

10. Study requirements of all booked banquets and functions to familiarize and ascertain the possibility of selling additional facilities, to produce extra revenue.

11. Sending Banquet event proposals to the guests and being in timely contact with them.

12. Call customers to remind before for cut-off dates.

13. Develop and maintain positive working relationships with others, and support team to reach common goals.

14. Ensure prompt responses for all enquiry through telephone, fax and emails.

15. Ensure that all the administrative documents are prepared for the hotel sales team.

16. Act as a liaison between all related hotel departments and host of the function.

17. Ensure orders and requisitions for the Catering and Banquet departments are completed.

18. Responsible to attend periodic sales meetings and circulate minutes of the meetings and regular follow up's.

19. Respond and act upon any special requirement which function host had requested.

20. Maintaining the entire sales correspondence data base.

21. Maintain departmental reports and procedures.

22. Maintain all client information and folders.

23. Coordinate with Banquet operations on a timely basis to ensure complete customer satisfaction.

24. Updating DSR (Daily sales Report) and revenue projection on a daily bases.

25. Update Catering and Banquets calendar on the Sales and Catering software.

26. Perform all duties as deemed necessary for the success of the department.

PREREQUISITES:

EDUCATION:

EXPERIENCE:

Apply

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Jobs

Job Vacancy

Head chef & Sous chef

Restaurant Manager

Asian head chef

Chef Job :

Chef Job Duties:

Chef Skills and Qualifications:

Chef Jobs

Banquet Sales Coordinator

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Contact Chef Saravanan