Executive Chef
3 weeks ago
Plan and budget the food costs for all the F & B outlets
- Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from ESS to draw an action plan
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction
- Recruitment and performance Appraisal/Management of the staff in the department
- Develop & Implement the annual plan using the TBEM framework, Linking the department's objectives to the unit's overall strategy
- Establish quality and quantity standards of food preparation & presentation
- Device methods for optimal use of raw materials & fuels and maintain the budgeted food cost
- Ensure availability of stock and raw material through proper planning and coordination with the purchase department
- Monitor adherence to safety, Hygeine and cleanliness standards
- Develop departmental trainers in association with the training department & overseas all the the training activities within the department
- Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
**Salary**: ₹80,000.00 - ₹90,000.00 per month
Schedule:
- Day shift
Ability to commute/relocate:
- Kochi, Kochi - 682021, Kerala: Reliably commute or planning to relocate before starting work (required)
**Experience**:
- total work: 10 years (preferred)
**Speak with the employer**
+91-XXXXXXXXXX
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