F & B Production, Executive Chef

1 week ago


Lonavale, India Della Group Full time
**Job Title: Executive Chef - Restaurants

Function:
Food Production

Location:
Lonavala

Primary Purpose


Is responsible to build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

Major skills and accountabilities of position (4-6 major accountabilities)

  • Excellent leadership skills and a creative approach to the production of high quality food.
  • Excellent communication skills and a business focused approach to managing a resort kitchen.
  • Ability to build relationships, internal and external, to the resort and the Company.
  • Excellent planning and organizational skills and ability to multi-task and meet deadlines.
  • Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.

Responsibilities:

  • Should Manage department operations, including budgeting, forecasting, resource planning, and waste management. Lead kitchen staff and ensure ongoing development of Team Members and Identify an effective approach to succession planning.
  • Create menus that meet and exceed customers' needs and conform to brand standards. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner.
  • Ensure the consistent production of high quality food through all hotel food outlets and taking action where necessary to ensure compliance with current legislation.
  • Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers.
  • Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members.
  • Manage the provision of food to F&B outlets, Control costs without compromising standards and improving gross profit margins.
  • Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Manage staff performance issues in compliance with company policies and procedures.
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation.
  • Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.
  • Regular review of all menus with Food and Head F&B to confirm offerings are in line with market trends.

Job Expectations:

Experience and qualifications required for the job

Previous, relevant experience of an atleast 12-15 years with 03 years as an Executive Chef or a high-performing Sous Chef in a five star top brand property, required.

Should be Hotel Management Graduate or Culinary Arts Diploma holder.

Minimum Qualification:
Should be Hotel Management Graduate or Culinary Arts Diploma holder.

Minimum Job Experience:

Previous, relevant experience of an atleast 12-15 years with 03 years as an Executive Chef or a high-performing Sous Chef in a five star top brand property, required.


Reporting to:
Culinary Director

Travel:

NA

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