Executive Chef

5 days ago

Kottayam, Kerala, India beBeeCulinary Full time ₹ 54,04,800 - ₹ 90,14,200
Culinary Leadership Position

The role of Culinary Leader requires exceptional leadership skills, culinary knowledge and understanding of food terms. It involves direct supervision of team members, evaluation of staff performance, preparation of recipes and adherence to company guidelines.

Responsibilities include:

  • Culinary Knowledge: Demonstrate in-depth food knowledge to maintain consistency in taste and quality.
  • Recipe Preparation: Prepare corporate recipes while following guidelines and maintaining accurate recipe folders.
  • Task Completion: Complete tasks efficiently and effectively in the kitchen environment.
  • Section Supervision: Coordinate and supervise team members assigned to their section, assign tasks and delegate responsibilities.
  • Quality Control: Undertake daily recipe reviews and maintain public health standards according to company expectations.
  • HACCP Compliance: Ensure implementation and maintenance of HACCP program for correct food handling practices.
  • Reporting and Inspection: Maintain area readiness for public health inspections, report discrepancies and ensure personal appearance meets company standards.

Financial Responsibilities

This position also includes financial management responsibilities such as cost containment, expense reduction and operational analysis.

  • Cost Containment: Manage resources, supplies and equipment to minimize waste and optimize efficiency.
  • Expense Reduction: Identify cost-saving opportunities through effective use of records, reports and operational controls.
  • Operational Analysis: Analyze problems, establish controls and review timesheets for approval.

Motivational Responsibilities

In addition to these responsibilities, this role also includes motivating and developing team members to achieve exceptional service standards.

  • Workstation Management: Monitor workstation functions, assign duties and evaluate staff performance to ensure quality standards.
  • Personnel Actions: Recommend personnel actions such as new hires, discharges and adequate staffing to meet service demands.
  • Inspections and Evaluations: Conduct regular inspections to ensure efficient service, conformance to standards and excellent customer experience.

Qualifications and Education

To be successful in this role, candidates must possess a minimum of 8 years of experience in upscale hotels, resorts or cruise ships, with at least 2 years as a Culinary Leader. A culinary school degree is required, along with strong leadership skills, superior customer service and intermediate computer software skills.

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