Menus jobs in Bengaluru, Karnataka

• Establishes together with the Executive Chef Hygiene policies and procedures for the entire food preparation area.

• Maintains Hygiene manuals for all areas of the food preparation and updates and revises them as dictated by law and management.

• Checks and monitors hygiene and food safety standard in all areas and makes recommendations to the concerned management staff.

• Fully implements and maintains the HACCP system into the food & beverage operation.

• Takes food samples and coordinates random checking of food hygiene standards.

• To co-ordinate with Kitchen Stewarding in developing standard cleaning and disinfecting procedure.

• Conducts scheduled operational review, audits on hygiene and documents all findings. Work out improvement plans and assists area managers in implementing action plans.

• Assists the Management to plan menus and production cycles and areas to reduce hygiene and food safety hazards.

• To ensure that each Chef de Cuisine prepares and updates the relevant section of the Departmental Operations Manual.

• To conduct meetings with the Outlet Chefs and the Outlet Management teams on hygiene related matters.

• To write specific and accurate hygiene specifications and standards policies and procedures on personal hygiene.

• Monitors health and hygiene standards in each outlet and banquet. To work with the Outlet Chef de Cuisine to take corrective action where appropriate.

Graduation Degree