A Naukri Group company
Login చేయండిHire Local Staff
A Naukri Group companyLogin చేయండిHire Local Staff
18,000 - 30,000 /నెల
Pvr Inox
నయందనహళ్లి, బెంగళూరు
కుక్ / చెఫ్ లో 0 - 2 ఏళ్లు అనుభవం
ఫుల్ టైమ్
JOB DESCRIPTION
Associate – F&B Production
Position
Associate – F&B Production
Reporting To
Manager / Assistant Manager / Executive – F&B Production
Qualification
Bachelor’s Degree in Hotel Management / any specialization in F&B or a hospitality-related field
Experience
Fresher / 1 year of experience in high-volume cinema, retail or restaurant operations
Functional Responsibilities
Maintain high standards of work in accordance with established Standard Operating Procedures (SOPs).
Prepare and serve food while ensuring the highest possible quality, presentation and consistency under the guidance of the chef.
Maintain daily requisitions, inventory records and par stock levels.
Monitor food cost, wastage and profitability in line with defined targets.
Conduct daily checks of hygiene, food quality, presentation and storage, and complete weekly inventory checks to prevent spoilage and wastage of perishable items.
Maintain food and operational safety standards and escalate issues using the prescribed forms and reporting formats.
Maintain high standards of hygiene in both kitchen and guest areas.
Brief service team members on menu items through regular briefings, menu tastings and service displays.
Conduct shift briefings covering personal hygiene, grooming, team coordination and punctuality.
Follow SOPs for temperature checks, food sorting and labelling, and First In, First Out (FIFO) practices.
Maintain food service standards through final delivery and support improvements in service timings, processes, systems and team performance.
Implement daily, weekly and monthly controls and reports to monitor stock usage and improve food cost management.
Complete opening and closing activities according to the relevant checklists to ensure all areas meet required standards.
Follow food safety regulations and apply working knowledge of Hazard Analysis and Critical Control Points (HACCP) to prevent contamination and deterioration of perishable items.
Understand and comply with unit safety, MRP and SOP undertakings.
Follow evacuation, emergency response and fire safety procedures.
Work constructively as part of a team to deliver a high level of personalized service.
Respond to guest requests without compromising service speed or efficiency.
Pursue continuous self-development and remain aware of food and catering trends that can enhance the guest experience.
Comply with applicable workplace statutory requirements, including health and safety, hygiene, fire prevention and licensing.
Attend meetings and training sessions as required.
Key Result Areas (KRAs)
S. No.
Performance Measurement Standards
Weightage
1
Control food ordering and storage to avoid wastage; ensure proper forecasting.
20%
2
Maintain high standards and good quality of food.
15%
3
Conduct daily and weekly checks of hygiene, food quality, presentation and storage.
15%
4
Follow SOPs for temperature checks, food sorting and labelling, and FIFO.
15%
5
Follow food safety regulations and apply HACCP knowledge to prevent contamination and deterioration of perishable items.
15%
6
Ensure food preparation and delivery times support a positive guest experience.
10%
7
Adhere to safety and security measures across the assigned zone.
10%
Total
100%
Additional Responsibilities
Any other duties assigned by a superior.
