Executive Chef
JOB DESCRIPTION – EXECUTIVE CHEF
▪ Responsible for food production in all the kitchens.
▪ To assist FB Manager in the development of new menus and menu changes.
▪ To recommend FB Manager the price structure for various items in the menu in relation to competition.
▪ To recommend FB standards and specifications and portions in clear relation to prices and external competition.
▪ To originate and approve the daily requisition while ordering, dairy products, fresh fruits and vegetables. To also set the minimum level of inventory for perishable goods.
▪ To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported.
▪ To recommend purchase of new items and delete the purchase of existing items which do not move.
▪ Responsible for maintaining reasonable cost control in food preparation.
▪ To keep wastage of food to minimum at all stages of food production.
▪ To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision.
▪ To attend the general managers and FB Managers meeting and to conduct departmental meetings whenever necessary.
▪ To maintain and enforce such systems and methods in the area of FB production as laid down by the management.
▪ To develop new products and improve on existing recipes and research new methods of food production.
▪ To ensure that employees in the department conform to house rules and policies of the hotel.
▪ To work with Banquet Manager, Assistant Managers in the FB Service area / restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and Hotel.
▪ To initiate the performance evaluation of his subordinate staff.
▪ To formulate and ensure adherence to standard recipes.
▪ To ensure that the main kitchen and all the satellite kitchens are clean at all the times.
▪ To ensure that employees in the department conform to hygiene and sanitation practices.
▪ To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his /her department.
▪ To keep abreast with the competition by conducting periodic competition and market survey.
▪ To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement.
▪ To ensure regular sales calling for promoting business.
▪ To undertake the responsibility for the following kitchen stewarding executive
▪ Up keep of all the areas in kitchen floors should be hygienically maintained.
▪ Ensuring all the KRA’s of the down-level staff to be maintained and reviewed every quarterly.
▪ Discuss with GM with proper justification for any CAPEX or OPEX related.
▪ Ensure preventive maintenance of all the equipments, machines etc from time-to-time basis ▪ Responsibility for food and service made available for the staff in the cafeteria.
▪ To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning.
▪ To develop standard procedure for new tasks and changed conditions.
▪ To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified /expected standards.
▪ To co-ordinate pest control operations for all the kitchens.
▪ Meeting with all the vendors for crossing with new ingredients in market
▪ Get update with all other hotels what kindly of menus, rates, food festivals happening or provided
▪ Meeting with guest and suggesting menu for events with less cost effective but unique.
▪ Upgradation of all outlet(s) menu including banquets every quarterly.
▪ Reviewing menus of all outlets every quarterly to add new recipes.
▪ Photography and videography for social media of food items along with trail should be done once a week.
▪ Should be aware of available and non-availability of stock according to that restaurant buffet menu can be designed.
▪ Non movable item from stores to be addressed and closely monitored
▪ Spoilage or wastage of any items should be at a no zone level to maintained the food cost.
▪ Food cost benchmark or parameter is 22% should not increase more than that.
▪ Constant rounds along with team member (addressing them) in all the outlets for reducing of HLP, water wastage.
▪ Drainage line should be checked maintained cleaned properly with proper chemicals (with assistance of KST)
▪ To make conscious and continuous efforts to develop local suppliers to substitute imported/expensive items.
Job Types: Full-time, Permanent
Pay: Up to ₹150,000.00 per month
Benefits:
Food provided
Paid sick time
Paid time off
Provident Fund
Schedule:
Day shift
Fixed shift
Rotational shift
Weekend availability
Supplemental pay types:
Yearly bonus
Experience:
total work: 10 years (Required)
Work Location: In person
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▪ Responsible for food production in all the kitchens.
▪ To assist FB Manager in the development of new menus and menu changes.
▪ To recommend FB Manager the price structure for various items in the menu in relation to competition.
▪ To recommend FB standards and specifications and portions in clear relation to prices and external competition.
▪ To originate and approve the daily requisition while ordering, dairy products, fresh fruits and vegetables. To also set the minimum level of inventory for perishable goods.
▪ To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported.
▪ To recommend purchase of new items and delete the purchase of existing items which do not move.
▪ Responsible for maintaining reasonable cost control in food preparation.
▪ To keep wastage of food to minimum at all stages of food production.
▪ To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision.
▪ To attend the general managers and FB Managers meeting and to conduct departmental meetings whenever necessary.
▪ To maintain and enforce such systems and methods in the area of FB production as laid down by the management.
▪ To develop new products and improve on existing recipes and research new methods of food production.
▪ To ensure that employees in the department conform to house rules and policies of the hotel.
▪ To work with Banquet Manager, Assistant Managers in the FB Service area / restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and Hotel.
▪ To initiate the performance evaluation of his subordinate staff.
▪ To formulate and ensure adherence to standard recipes.
▪ To ensure that the main kitchen and all the satellite kitchens are clean at all the times.
▪ To ensure that employees in the department conform to hygiene and sanitation practices.
▪ To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his /her department.
▪ To keep abreast with the competition by conducting periodic competition and market survey.
▪ To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement.
▪ To ensure regular sales calling for promoting business.
▪ To undertake the responsibility for the following kitchen stewarding executive
▪ Up keep of all the areas in kitchen floors should be hygienically maintained.
▪ Ensuring all the KRA’s of the down-level staff to be maintained and reviewed every quarterly.
▪ Discuss with GM with proper justification for any CAPEX or OPEX related.
▪ Ensure preventive maintenance of all the equipments, machines etc from time-to-time basis ▪ Responsibility for food and service made available for the staff in the cafeteria.
▪ To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning.
▪ To develop standard procedure for new tasks and changed conditions.
▪ To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified /expected standards.
▪ To co-ordinate pest control operations for all the kitchens.
▪ Meeting with all the vendors for crossing with new ingredients in market
▪ Get update with all other hotels what kindly of menus, rates, food festivals happening or provided
▪ Meeting with guest and suggesting menu for events with less cost effective but unique.
▪ Upgradation of all outlet(s) menu including banquets every quarterly.
▪ Reviewing menus of all outlets every quarterly to add new recipes.
▪ Photography and videography for social media of food items along with trail should be done once a week.
▪ Should be aware of available and non-availability of stock according to that restaurant buffet menu can be designed.
▪ Non movable item from stores to be addressed and closely monitored
▪ Spoilage or wastage of any items should be at a no zone level to maintained the food cost.
▪ Food cost benchmark or parameter is 22% should not increase more than that.
▪ Constant rounds along with team member (addressing them) in all the outlets for reducing of HLP, water wastage.
▪ Drainage line should be checked maintained cleaned properly with proper chemicals (with assistance of KST)
▪ To make conscious and continuous efforts to develop local suppliers to substitute imported/expensive items.
Job Types: Full-time, Permanent
Pay: Up to ₹150,000.00 per month
Benefits:
Food provided
Paid sick time
Paid time off
Provident Fund
Schedule:
Day shift
Fixed shift
Rotational shift
Weekend availability
Supplemental pay types:
Yearly bonus
Experience:
total work: 10 years (Required)
Work Location: In person