Food Production Manager - House of MG

A food production manager in the hotel industry is responsible for overseeing the

efficient and effective operation of the food production department within a hotel.

Their primary role is to ensure the timely production of highquality food items while

adhering to food safety and hygiene standards.

Menu Planning and Development:

Collaborate with the executive chef and other stakeholders to develop menus that align with the hotels culinary concept and guest preferences. Ensure the availability of necessary ingredients and equipment to support the menu offerings.

Food Production Supervision:

Oversee all aspects of food production including food

preparation cooking portioning plating and presentation. Ensure that food items are

prepared to the highest standards of quality taste and presentation.

Staff Management:

Recruit train and supervise kitchen staff including chefs cooks

and other culinary team members. Provide guidance support and performance

feedback to maintain a skilled and motivated team. Schedule staff shifts and manage

labor costs efficiently.

Quality Control and Food Safety:

Implement and maintain strict food safety and

hygiene standards in compliance with local regulations and hotel policies. Monitor and

enforce proper food handling storage and sanitation practices throughout the kitchen.

Inventory and Cost Management:

Manage food inventory levels including ordering

receiving and stock control. Minimize wastage and spoilage by implementing effective

inventory management techniques. Work closely with the purchasing department to

ensure costeffective procurement of ingredients and supplies.

Operational Efficiency:

Optimize kitchen operations by streamlining processes

implementing best practices and utilizing appropriate kitchen equipment and

technology. Identify opportunities for efficiency improvements and cost savings without

compromising quality.

Budgeting and Reporting: Prepare and manage the department's budget including

labour and food cost projections. Monitor expenses analyze variances and take

corrective actions as needed. Generate regular reports on kitchen performance and

present them to the management team.

Collaboration and Communication:

Coordinate with other departments such as F&B

service banquet and sales to ensure smooth operations and timely execution of food

orders. Communicate effectively with the culinary team management and external

suppliers to maintain a cohesive work environment.

Health and Safety Compliance:

Ensure compliance with health and safety regulations

including fire safety occupational health and emergency procedures. Conduct regular

safety inspections and address any identified issues promptly.

Continuous Improvement:

Stay updated with the latest culinary trends industry

developments and customer preferences. Continuously seek opportunities for

innovation menu enhancement and guest satisfaction improvement.

Follow I. S O & FSSAI standards

Staff Duty Roster and allocation of staff

Required Skills :

Culinary skill Leadership and Team Management Food Safety and Hygiene Menu

Planning and Cost Control Organization and Time Management ProblemSolving and

DecisionMaking Attention to Detail Communication and Interpersonal Skills Flexibility

and Adaptability Continuous Learning

Education:

Bachelors Degree in Culinary Arts Hospitality Management or a related field is highly preferred. Some hotels may accept candidates with an associate degree or diploma in culinary arts combined with relevant work experience.

Certification in Food Safety and Sanitation such as ServSafe or HACCP certification is often required or highly valued.