Holiday Inn Bengaluru Racecourse  is a premier hotel in central Bengaluru, India, located on Seshadri Road directly opposite the Bangalore Turf Club. Developed in partnership with the Brigade Group, this 272-room property is a flagship location for IHG (InterContinental Hotels Group).

What is the job?

Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Support Executive Chef in managing all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations Promotes the desired work culture.

Duties and responsibilities

Financial returns:

Complete forecasts, plans, and departmental production reports for management. Participate in the preparation of the hotel’s annual budget and the setting of departmental goals. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment. Participates in the preparation of the hotel's revenue plan and marketing programs.

People:

Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.

Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication

Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments to deliver positive results.

Guest experience:

Responsible business:

Qualifications and requirements