Executive Chef

Company Name - VRO Hospitality

Company Website -

Job Role - EXECUTIVE CHEF

Salary - 12 to 13.5 LPA

Experience - Minimum 5 years of Supervisory Experience

(Completed Technical education in Hospitality or Culinary school)

Days - 7 Days (1 Weekly Off)

Address - Pune

RESPONSIBILITIES SECTION 1: MAIN DUTIES

Oversees and directs all aspects of the kitchen and stewarding operation, leading

to guest satisfaction, employee satisfaction and profit for the Hotel. While

supervising the preparation & production of all food & related items in the hotel,

the Executive Chef is responsible for the quality of food preparation and

presentation, maintaining a high standard of sanitation and hygiene, while

achieving desired cost level, resulting to a profitable food and beverage operation.

● Responsible for the administration, operation and coordination of all

sections in the kitchen for the restaurants, banquet and team restaurant.

● Responsible for market awareness in terms of new trends, systems &

practices in food preparation and presentation.

● Responsible for guiding all kitchen team members in the performance of

their duties.

● Responsible for providing functional assistance in the kitchen operations.

● Responsible for controlling and analysing on an on-going basis the

following:

Quality levels of production & preparation in all food related areas,

including the team restaurant.

Guests & team member's satisfaction.

Merchandising & Marketing of food

Operating expenses, payroll and related costs and food costs.

Sanitation, hygiene & cleanliness.

● Responsible for the effective implementation of the Hotel's Food

Preparation Policies, procedures, rules and regulations.

● Responsible for ensuring sufficient quality food supplies and operating

supplies to operate the kitchen.

● Responsible for ensuring sufficient operating equipment, in good working

order, to operate the kitchen.

•Responsible for scheduling sufficient kitchen management staff during

operation.

● Continually updates & reviews all food purchase specifications, par stocks,

recipes, portion control charts & preparation and production methods to

ensure productivity, efficiency and the highest possible standards at all

times.

● Maintains up-to-date standard recipe file for all food item which should

include: sales history, sales mix, actual and potential costs, par stocks,

production time and ingredients.

● Controls the requisition of all food supplies & equipment, both incoming

and outgoing.

● Attends daily F&B Briefing, monthly F&B Meetings and other meetings

required for the position.

● Immediately investigates any complaints on food, reported food poisoning,

accidents or incidents & takes immediate corrective actions, as per hotel

policy.

● Conducts monthly food inventory with Kitchen section heads and the

finance representative.

● Distributes daily workload among the Kitchen section heads.

● Prepares an effective staff duty roster, to suit volume of business.

● Checks and approves store requisitions, market lists, transfers and other

related items.

● Reads and understands the monthly profit and lost, while monitoring

controllable costs through these reports.

● Participates in the preparation of the annual Marketing Plan and Operating

Budget for Food and Beverage Outlets and Banquet.

● Administers personnel action, overtime request, leaves request, disciplinary

action and commendation.

● Communicates effectively with superior, other departments and the staff,

providing timely information regarding operations concern to the kitchen

staff.

● Establishes and implements an effective cleaning program with the Chief

Steward.

● Reviews slow moving food stock and takes corrective action.

● Coordinates with Purchasing and Storeroom to determine the minimum &

maximum food par stocks.

● Directs outlets and banquet food setups and presentations, continuously

reviewing and upgrading the standard.

● Coordinates & supervises the preparation, production & presentation of all

food products to ensure the standard specifications and recipes are

implemented.

● Conducts sanitation inspections of all kitchen areas with Food & Beverage

Manager and Chief Steward.

● Responsible for the conceptualization of creative menus for the outlets and

banquet, and participates in the costing and pricing of the menus, taking

various points into consideration like local requirements, market needs &

conditions, competition, trends, potential costs etc.

SECTION 2: GENERAL

● Participate in any training or development programs.

● Participate in all staff briefings and meetings as required.

● Actively participate in Employee Engagement, Guest Satisfaction and other

special projects to improve standards.

● Assist in any inventory / stock taking as & when required.

● Provide a friendly, courteous and professional service at all times.

● Project a positive and motivated attitude.

● Handle guest or other employee inquiries in a courteous and efficient

manner.

● Report all guest complaints or problems to immediate superior.

● Make recommendations to immediate superior for any areas that could

improve the work environment or improve guest satisfaction.

● Be aware of all hotel activities / promotions / and facilities and help to

promote them.

● Be aware of the hotel's security, fire and safety regulations and procedures

● Maintain a clean and tidy working area at all times.

● Develop healthy & congenial working relationships with staff in the

department and in other departments.

● Relieve any colleagues during meal breaks or absences.

● Maintain good personal hygiene, professionally well groomed with name

badge.

● Make sure you understand and adhere to the hotel's Operations Manuals /

Policies and employee handbook.

● Do not take any actions, which are detrimental to the hotel operations,

management, owning company or against applicable laws.

● To ensure confidentiality of all information regarding guests / staff / hotel

operations is not disclosed to unauthorized persons at any time.

● To be flexible and undertake any other reasonable duties and

responsibilities as assigned, including re-deployment to alternative

departments/areas if required, to meet business demands and guest

service needs.

● Assist in building of an efficient team of junior employees by taking an

active interest in their welfare, safety and development.

● Check daily performance of all staff according to departmental operations

manual standards and take corrective training where guided or required.

● Help staff 'Hands On' at all times.

● Perform duties common to other supervisory level positions if necessary.

You should be aware of:

The importance of conformity with the environmental policy and procedures and

with the requirements of the environmental management system.

● The significance environmental aspects and related actual or potential

impacts associated with your work, and the environmental benefits of

improved personal performance.

● Your role and responsibilities in achieving conformity with the

requirements of the environmental management system.

● The potential consequences of departure from specified procedures

JOB KNOWLEDGE, SKILLS & ABILITIES

● Must have a good knowledge and understanding of Western and

basic Asian cuisines

● Must be "hands on" and able to practice and demonstrate

excellent technical kitchen skills.

● Must have the ability and motivation to create new dishes and

establish effective standards for all food production and presentation

● Must be a good trainer

● Good command of English