فيكرامجيت شارما

• Responsible for all areas of the food & beverage operations
• Ensure all customers are provided with outstanding service
• Ensure kitchen, restaurant, and bar operations are opened and closed according to policy
• Responsible for ordering supplies, and inventory control and establishing relationship with
•Suppliers ensuring the business receives competitive terms
•Responsible for food hygiene, and health and safety issues
•Responsible to assist in menu planning, development and meal specials
•Ensure all kitchens and eating areas are organized and maintain a high level of cleanliness
•Provides leadership and guidance to all team members
•Ensure proper cash management controls are followed by all food & beverage staff members, as per policy
• Responsible for food quality, and presentation
• Ensure the food & beverage operations are properly staffed with trained competent individuals
•Adhere to all government guidelines for proper and safe food and beverage service (Serve
• Safe; Smart Serve; Food Handling Training Protocol - Ministry of Health)
• Ensure waste is minimized and properly recorded
• Participate on committees to assist with event details, and other special requirements
• Responsible for report generation on a per needs, monthly and fiscal basis
• Other duties as assigned by the Food & Beverage Manager

Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner..
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Establish standards for personnel performance and customer service.
Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Maintain food and equipment inventories, and keep inventory records.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Order and purchase equipment and supplies..
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
.Plan menus and food utilization based on anticipated number of guests, .
Create specialty dishes and develop recipes to be used in dining facilities.
Take dining reservations.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

• Plan, control and co-ordinate the IRD operation and all its activities.
• Ensure proper application of standards and procedures set by the IRD Manual as wellas internal Food & Beverage policies.
• Ensure proper application of procedures and regulations concerning hygiene, sanitation and health & safety aspects.
• Ensure that all material, utensils and equipment is used correctly.Participate actively in inventory taking at scheduled times.
• Ensure proper communication with the Chief Steward concerning all cleaning and equipment matters like breakage, glass, china or silverware.
• Ensure proper communication with the Front office about check in - check out timings, amenities and fruit-baskets, mini bar charges and / or special requests.
• Ensure proper communication with the kitchen management concerning all IRD matters like menu items of the day, a la carte, pick up timing, etc.
• Ensure that fruit baskets and special amenities reach the guest rooms in time.
• Ensure proper communication with the House keeping in order replenishing the fruit baskets and other amenities is done in time.
• Ensure maximum supervision of the Mini bar service and attendant.
• Ensure that the linen logbook is kept up to date.
• Ensure proper clearance of guest floors according to set standards.
• Assist to implement the appropriate means to improve cost, personnel expenses and charges in accordance to Food & Beverage Management instructions.
• Forward suggestions to the IRD Manager, which improve profitability.
• Ensure correct telephone etiquette, according to set standards at all time by any person who answers the phone.
• Ensure proper cleanliness and set-up before service commences.