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Brand Chef Culinary Team

2.00 to 5.00 Years   Bangalore   28 Jan, 2020
Job LocationBangalore
EducationNot Mentioned
SalaryNot Disclosed
IndustryConsumer Durables / Electronics
Functional AreaSales / BD
EmploymentTypeFull-time

Job Description

Define the product fit. Work with Business & Innovation teams to come up with the product. Create SOPs for various processes. Identify the success metrics for the brand and create execution plans for each. Identify equipment requirements for the brand to improve efficiency & productivity. Interact with the Business & Finance team for pricing, description as well as for the pictures of the dishes in the assigned brand. Work closely with outside vendors & Central kitchen for scalability. Evaluate the brand performance on a regular basis and initiate plans for improvement. Periodically conduct audits at different units in order to check the quality of food and the hygiene of the unit, examine the audit reports and take corrective / preventive actions wherever required to close Non - Conformance (NC) in the audit findings. Innovate and implement new ideas to keep the costs within the set budgets. Research and be aware of the variety of substitutes and seasonal ingredients available to achieve efficiency in the food cost. Work with external vendors for outsourced products to simplify the work processes and improve cost efficiency. Liaise with Finance to validate the pricing of dishes in the assigned brand e.g. ensure the price per dish is in the defined range. Conduct Market study of the new brands performance and drive the expansion of existing / revised menu as well as initiate the growth of the new brand. Be aware of market trends and identify areas where Swiggy can be a market leader for the brand. Liaise with the HR team for manpower planning, staffing, staff well - being, performance evaluation and training needs of the team. Work closely with external vendors, Finance, Business teams etc. for smooth operations of the brand. Requirements.

  • Knowledge and Functions of different Cooking Methods and Equipments
  • Culinary expertise with respect to regions being managed
  • Possess detailed skills and knowledge of Indian, Oriental and world cuisine
  • Knowledge of Food Safety and Food Quality fundamentals
  • Knowledge of portions, signs, nutritional value, presentation, aroma etc
  • Knowledge in Kitchen - Total Cost Management and Microsoft Excel & Word
  • Knowledge of Kitchen layout, and design
Education Qualification: Graduate/ 3 year Diploma in Hotel Management from Govt. Recognised Institute Experience: Minimum 15 years of experience in the Hotel, Restaurant, Cruise, or Food tech Industry ,

Keyskills :
food safetytake orders market studyfood quality audit reportstraining needs work processesmicrosoft excel

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