Job Description

JD For Executive chef( Continental /Oriental / Asian / Regional Cuisines)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 kitchen\'s 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 Sous chef or Executive chef.

• Attend to day-to-day problems and needs concerning equipment and food supplies.

• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.

• Ensure to monitor quantity and quality of food products to ensure compliance with the standards. * Ensure to check and follow process of FIFO and LIFO along with expirees .

. Ensure to see KST team is well trained to minimise breakages and maintain good cleaning practises in kitchen and Equipments.

• He/ She is responsible for preparing special meals or substitute items, regulating the temperature of ovens, broilers, grills, and roasters etc.

• Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.

• As a ExecutiveChef , you are also expected to comply with the conditions of the food hygiene policies. Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.

.Accepting store deliveries are also part of the Commis .

• Handle additional responsibilities as and when delegated by the Management

• Responsible to offer bulk kitchen operation during banquets, parties and corporates groups. Ensure to see good and beverage store is well

Maintained with support of store incharge for any time inspection.Reporting: Directly to General manager / Managementmeal & accommodation will be provided.Good spoken english is a must.

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