Excutive Chef required ( Job ID 21072)
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Job Location:
Monthly Salary:
Experience Required:
Posted on:
30+ days ago
Vacancies:
1 Vacancy
Job Summary
( Continental /Oriental / Asian / Regional Cuisines)
Job Type: Permanent
Job Schedule: Full-Time - Time is based on operational need of hour and long .
Prime Function:
* Responsible for the efficiently and profitable functioning of the Kitchen assigned.
* Ensure that the hygiene standards are maintained by the team in accordance with set standards.
* Support the Chef De Pattie Sous Chef in all phases of the kitchens operations.
* Ensure HACCP procedures are followed and clear records are kept at all times.
*Ensure all food and beverage outlets are maintained to highest standard as per food and safety laws .
*Ensure to see daily consumption and closing patterns are followed to keep close track on food cost and wastage is controlled.
*Ensure to continue training session for team also create a culture for food shows trials or regional cuisines are done to keep entire kitchen team updated .
*Ensure to see smooth operations of staff kitchen mud house kitchen and other outlets are monitored for staff satisfaction and guest satisfaction.
*Maintain highest guest excellence report card is maintained on outlets .
Key Responsibilities:
Food & Beverage Production Planning
* Plan and coordinate the activities of the team to ensure operative effectiveness.
* Ensure par stock levels are maintained by calculating inventory ordering and retrieving supplies. . Ensure to see daily weekly fort nightly and monthly reports on consumption patterns are maintained .
People Management
* Ensure to contribute to achieve the objectives set within the Culinary department.
* Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
* Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. * Ensure that the team has been trained for all safety provisions.
Financial Management
* Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained.
* Identify optimal cost effective use of the resources and educate the team on the same.
* Monitor the operations of the assigned function to ensure that the food wastage is minimized. Operational Management
* Ensure that all dishes are prepared according to the recipe and to the correct quantity.
. Ensure to see to check all dishes being served to guest with highest creative standards with best quality is offered to guest .
* To ensure that the section is being kept clean and tidy at all times as per the standards.
* Responsible for offering wide range of continental and Asian cuisines .
* Closely communicate with F & B Manager Asst Manager Restaurant on special functions booking menu item availability service problems guest comments and guest preferences.
* Planning and presenting menu of the day breakfast Lunch and Diner . Ensuring to offer wide range menu on buffet .
* Ensure to take extra care to prevent the use of contaminated products in any process of food
preparation.
* Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
* To ensure that Commis chefs receive the appropriate training and optimum guidance.
* Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the South.
Food & Beverage Production Planning * Plan and coordinate the activities of the team to ensure operative effectiveness. * Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. . Ensure to see , daily , weekly fort nightly and monthly reports on consumption patterns are maintained .
Key Skills
- Campaigns
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- Christmas Temporary
- Advocacy
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