Executive Chef

Hiring

Position Title: Executive ChefReports To: Site DirectorLocation:

Sonipat

Role Description:

Responsible for the entire F&B Production

Key Responsibilities

Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production teamDirect the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & developTake charge of the assigned kitchen/s of operationsMonitor sanitation practices to ensure that employees follow standards and regulationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policyOrganize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economyPlan and cost regular and party menus on weekly basis in co-ordination with theManager / site In-charge to ensure variety and healthy optionsAssist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staffResponsible for implementing company discipline and HR policiesDevelop and train junior staff at the site to take on more responsibilities in the futureEnsure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and proceduresEnsure that equipment and materials are maintained as per standardsReport and take action in relation to any accident, incident fire, loss or damageEnsure proper grooming and hygiene from all staff in the production unitEnsure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containersPlan interesting menus for parties and coffee-shop to ensure high salesIn addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Qualifications:Hotel Management GraduateMinimum 12 years of experience in hands on cookingPreferred experience of working in the renowned HotelsExperience in menu planning and productionExperience in or exposure to bulk cooking

Interested can share resume at

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