OMPRAKASH MANAVALAN

AREA CHEF

CAFÉ BATEEL, EASTERN

01.2016 - 01.2019

F& B Operations
Accountable for the efficient management of all the kitchen operations for (Five cafes) in an allocated geographical area, fulfilling operational kitchen standards
To carry out regular visits, both announced and unannounced, to audit compliance with legislative and company requirements, sanitation, health, and safety, and monitor customer service and food quality standards
Handling all the kitchen and service management aspects, including monitoring food production and aesthetic presentation of food and beverages
Monitoring the daily operations of the Kitchen and Service in various units
Ensure café food costs, policies, and procedures are followed
Cross-check all HOH checklists, ensuring all are completed within company FS standards
Carrying out briefings, training sessions as well as maintaining standards of service in the kitchen
Collaborating with other personnel to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients
Handling smooth functioning of Restaurant Operations including goals, budgets, plans, and administrative activities and maintaining reports/records
Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual Vs standardized norms
Operations Management:
To contribute to the development and agreement of restaurant budgets and forecasts
To monitor sites and units’ revenues and costs against budget or forecast every week and instruct remedial action when required
This includes supervising assigned area facilities and costs to ensure the maximum food and beverage departmental profit is achieved
To monitor inventory levels, ensuring breakages are kept minimum, wastage control par level review, miscounts reduced to a minimum
Develop, implement, and monitor a budget, ensuring all staff members are staying within budgetary guidelines and handling duties within the kitchen area by HACCP, Personal hygiene, Pest control, firefighting, and safety regulations
Ensuring cleanliness in the kitchen work area & that it is in order before commencement of food preparation
Team Management & clients:
Build and motivate an engaged, cohesive senior kitchen team to deliver service standards by ensuring their welfare, safety, training development
Create an environment that is a great place to work for colleagues through dedication, enthusiasm, sharing of knowledge, honesty, and desire to support others
Display excellent standards in all work and inspire others to do the same and operate within legislative /regulatory and company policies
Responsible for all staff hiring, promotions, and maintaining discipline across the floor
Guide the team with objectives using annual KPI and monitor by providing regular constructive feedback and training that keeps staff upbeat and engaged
(Yearly appraisals)
Interacting with clients, handling guests’ requests, resolving complaints & providing them the best services as per industrial norms
Executing policies & procedures in the operating systems to achieve greater customer delight