Job Description

JOB DESCRIPTION - EXECUTIVE CHEF

? Responsible for food production in all the kitchens.

? To assist F&B Manager in the development of new menus and menu changes.

? To recommend F&B Manager the price structure for various items in the menu in relation to competition.

? To recommend F&B 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 F&B Managers meeting and to conduct departmental meetings whenever necessary.

? To maintain and enforce such systems and methods in the area of F&B 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 F&B 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