Executive Chef

3 hours ago

Guntur, Andhra Pradesh, India beBeeCulinary Full time US$ 73,856 - US$ 1,14,564
Job Title: Senior Culinary Leader

Career Summary:

The successful candidate will be a highly skilled culinary leader with extensive experience in directing and managing kitchen teams. This individual will possess excellent leadership skills, the ability to motivate staff, and a deep understanding of food knowledge.

Key Responsibilities:

  • Directs, coaches, supports, supervises, and evaluates all direct reports to ensure exceptional team performance.
  • Maintains a comprehensive knowledge of culinary terms and adheres to high standards of food quality.
  • Prepares company recipes by maintaining consistency in taste according to corporate guidelines.
  • Completes tasks efficiently and productively to meet deadlines.
  • Works effectively in any kitchen section.

Team Management:

  • Coordinates and supervises team members assigned to their section to achieve optimal results.
  • Undertakes daily recipe reviews and maintains immaculate recipe folders.
  • Follows through on requests from direct supervisors or managers on duty to ensure seamless operations.
  • Controls production levels and recommends improvements for better cost control.
  • Prepares electronic requisitions needed for section production and counterchecks deliveries for accuracy.
  • Reports discrepancies to immediate supervisors promptly.
  • Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
  • Maintains Public Health standards according to company expectations (US, Anvisa, Shipsan, Canadian, Australian, etc.).
  • Ensures HACCP program is carried out correctly.
  • Maintains assigned areas in preparation for announced or unannounced inspections.

Financial Acumen:

  • 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 using 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 Leadership:

  • Monitors and manages assigned workstation functions.
  • Assigns 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 hires and discharges.
  • Inspects workstations, work areas, equipment, and ensures efficient service and conformance to standards.

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