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Executive Head Chef

2 weeks ago

Thāne, Maharashtra, India beBeeCulinaryLeader Full time ₹ 9,00,000 - ₹ 12,00,000
Chef de Partie

Job Summary:

We are seeking a skilled and experienced Culinary Professional to oversee the preparation and presentation of our culinary creations. As a key member of our kitchen team, you will be responsible for directing, coaching, and supervising direct reports, ensuring exceptional food quality and consistency.

Key Responsibilities:

  • Directs, coaches, supports, supervises, and evaluates all direct reports with the Sous Chef.
  • Maintains excellent food knowledge and a full understanding of culinary terms.
  • Reads, understands, follows, and prepares company recipes by maintaining quality and consistency in taste according to corporate instructions.
  • Is proficient in completing tasks efficiently and productively.
  • Works in any section of the kitchen, coordinating and supervising team members assigned to their section.
  • Undertakes recipe reviews daily, maintaining immaculate recipe folders.
  • Follows through on requests from direct supervisors or managers, including show plates, food samples, and random tastings.
  • Controls production levels and recommends ideas for improvements and better cost controlling.
  • Prepares daily electronic food requisitions for their section's production and counterchecks deliveries for accuracy.
  • Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
  • Maintains and ensures Public Health standards are followed according to company expectations within their section.
  • Ensures the HACCP program is carried out correctly.
  • Maintains their assigned area in preparation for inspections.

Financial Responsibilities:

  • Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identifies potential expense reductions through cost control.
  • Analyzes operational problems and establishes controls.
  • Reviews timesheets and forwards them to the Executive Chef for approval.
  • Prepares various reports and letters utilizing personal computer systems and equipment.
  • Ensures items are requisitioned in correct quantities within acceptable timeframes and in accordance with established control procedures.
  • Conducts workstation spot checks to minimize deterioration and waste.

Motivational Responsibilities:

  • Monitors and manages assigned workstation functions.
  • Monitors the assignment of duties and responsibilities to staff.
  • Evaluates staff and work procedures to ensure quality standards and service are met.
  • Makes recommendations regarding personnel actions, such as new hire requests and discharges.
  • Inspects workstations, work areas, equipment, etc., to ensure efficient service and conformance to standards.

The ideal candidate will possess strong leadership skills, a passion for culinary excellence, and a commitment to delivering exceptional guest experiences.