Executive Chef

Year    Kochi, Kerala, India

Job Description


Prime Function

  • Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines
  • Ensure quality is maintained with a standardised product.
  • Develop new menu package and ongoing customised client menus
  • Maintain cost effectiveness by maintaining profitability in all areas.
  • Constantly evaluate systems to facilitate improvement where possible.
  • Ensure HACCP procedures are followed and clear records are kept at all times.
  • Ensure the highest standard in preparation of food production and delivery.
  • Ensure consistency of all product deliveries.
  • Exceed guest expectations in quality and service of food products.
Key ResponsibilitiesKitchen Planning
  • Plan and design menus for food and beverage.
  • Tastefully do pairing of wine with food.
People Management
  • Delegate through Sous Chef\'s to achieve standards and work volume successfully.
  • Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained.
  • Liaise professionally with the Kitchen Department at all times.
  • Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
  • Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives.
Financial Management
  • Minimise food wastage at all times.
  • Understand organisation departmental financial objectives.
  • Oversee all functions as necessary to ensure all food is at the required standard.
  • Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.
Operations Management
  • Meet deadlines and time lines as assigned by the Director of Restaurants & Bar.
  • Liaise with F & B Manager/Assistant Manager prior to service where applicable.
  • Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
  • Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
  • Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
  • Monitor the quantity and quality of food products to ensure it is as per Novotel Kochi Infopark standard recipe.
  • Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.
  • Ensure that all details relating to food for events are clearly understood and organised.
  • Attend operational, event management and other work related meetings if necessary.

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Job Detail

  • Job Id
    JD3452784
  • Industry
    Not mentioned
  • Total Positions
    1
  • Job Type:
    Full Time
  • Salary:
    Not mentioned
  • Employment Status
    Permanent
  • Job Location
    Kochi, Kerala, India
  • Education
    Not mentioned
  • Experience
    Year