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Italian Executive Chef

4 months ago

Pune, India Little Italy Full time

Italian Executive Chef


Salary Range - 10 - 12 LPA


Industry Experience - 08 to 10 years


  • Vast knowledge and hands on experience required in the Italian cuisine.
  • Ensuring 100% compliance and absolute clarity with regard to the Daily Food Testing Reports provided by the outlets, enhancing, reviewing and upgrading the parameters as well as the process of food testing on a proactive basis and monitoring their effective implementation across outlets with assistance from the Regional Managers.
  • Ensuring 100% compliance and absolute clarity with regard to the Daily Food Cost Reports provided by the outlets, authenticating the Food Cost Analysis Reports filed by the Head Chef - Outlet and ensuring the effective implementation of the recommendations stated therein by way of audits at pre-determined intervals (with assistance from the Regional Managers), initiating any troubleshooting or contingency plans on a proactive basis.
  • Accumulating, studying and evaluating the monthly Food Cost data provided by outlets on a continual basis, identifying trends and initiating action pertaining to minimization of food cost, recognizing the underperforming outlets and prioritizing the said action with regard to the same, also referring to the Sales Data of the said outlets gathered by the Revenue department (if required), with assistance from the Regional Managers.
  • Planning, monitoring, and executing processes at central kitchen. Suggesting and guiding various methods to maintain consistency in taste and preparation methods at the central kitchen.
  • Monitoring the quantity of consumption with regard to the ingredients and ensuring standardization of the same with regard to the recepies and food quality attained across all outlets, based on analysis of item wise sales data and store issuance data.
  • Suggesting new recipes and also actively looking for betterment on the menu as per the brand and their respective restaurant styles.
  • Considering the fast growth-pace of the company and accordingly suggesting new styles, concept, and categorizing menus for restaurants. Enhancing and proposing new concepts for restaurant after research and reviews.
  • Conceptualizing, establishing and updating elaborate Kitchen BOPs (Best Operating Procedures) as well as Check Lists pertaining to the operational flow and work allocation at the kitchen (including but not limited to Food Quality, Food Presentation, Textures, Colours and Flavours, Portion Control, Hygiene, Food Handling, Safety and Storage, Packaging Standards, Turnaround Time, etc.) to be complied with by all the outlets, and ensuring their effective enforcement by the Regional Managers and their standardization as well as absolute compliance across all outlets on a continual basis.
  • Formulating, determining and establishing an elaborate Internal Audit and Mystery External Audit mechanism in order to ensure a detailed evaluation and documentation of every intricate component pertaining to the compliance of the outlets with the Kitchen BOPs, defining precise and non-ambiguous reporting formats with regard to the same and ensuring their adherence as well as proactive implementation by the Regional Managers.
  • Enforcing the constitution, implementation and review of the Weekly Duty Roaster to be maintained for the Kitchen employees, imparting necessary training with regard to the same, with assistance from the Regional Managers.
  • Conceptualizing, designing and reviewing an exhaustive Training module for the Kitchen staff across various levels at the outlets to be undertaken on a continual and system driven manner (combination of personal training, group training, engagement, phone briefing, train the trainers as well as self learning approach), with the deployment of appropriate evaluation and feedback mechanisms at regular intervals (with special emphasis on Hygiene, Food Presentation, Textures, Colours and Flavours as well as Food Handling), initiating frequent knowledge enhancement and evaluation programs in order to verify and improve the understanding and knowledge of the service staff across the outlets about the food menu.
  • Spearheading the Outdoor Catering vertical at the corporate level and rendering all necessary direction and support to the outlets with regard to Menu Planning, Recipies, Costing and Pricing as well as other such SOPs (Standard Operating Procedures) pertaining to the same that shall be documented, reviewed and updated from time to time.
  • Monitoring customer grievances pertaining to food quality, taste, hygiene, food presentation, portion size, food handling etc. on a regular basis, as gathered by the Marketing department and initiating immediate corrective action, with assistance from the Regional Managers.
  • Identifying Fast Moving as well as Slow Moving Items across outlets at pre-determined intervals as per data gathered by the CRM Manager and accordingly, planning modifications and/or enhancements in the menu, thus making it more compatible to market preference.
  • Planning and executing innovative and distinct inclusions to the food menu (both radical as well as incremental) at pre-defined intervals based on market trends and competitive advantage indicators.
  • Supporting the Revenue team in the development and execution of innovative food concepts and special menus for festivals, pre-launch and launch events as well as other such brand building and promotional activities from time to time.
  • Designing and developing the roadmap for a centralized structure that would facilitate the long-term hiring and training of chefs and other kitchen staff across all outlets as well as reframing the hierarchical constitution and work flow pattern for the organization.
  • Conceptualizing, designing and synchronizing the executive resources and efforts towards the constitution and set-up of centralized kitchens across strategically important locations, as may be identified in consultation with the Managing Director.