Master Culinary Leader

1 week ago


Anjuna, Goa, India beBeeExecutiveChef Full time ₹ 7,50,000 - ₹ 10,00,000
Job Title: Master Culinary Leader

The Executive Chef plays a pivotal role in the success of our restaurant kitchen, accountable for maintaining the highest standards of quality and consistency.

Key Responsibilities:

  • Oversee culinary operations to ensure adherence to established guidelines and regulations.
  • Develop and implement new applications, ideas, relationships, systems, or products that enhance the dining experience.
  • Lead kitchen shift operations, ensuring compliance with all Food & Beverage policies and procedures.
  • Ensure proper food handling, storage, and preparation techniques are maintained.
  • Recognize and reward superior quality products, presentations, and flavors.
  • Plan and manage food quantities, plating requirements, and production needs.
  • Communicate production demands to key personnel.
  • Collaborate with staff to develop daily and seasonal menu items.
  • Guarantee adherence to all applicable laws and regulations.
  • Maintain precise temperature control and proper handling of all food products.
  • Estimate daily restaurant production requirements.
  • Prepare and cook foods of various types on a regular basis or for special guests.
  • Inspect raw and cooked food products to guarantee quality meets expectations.
  • Determine optimal food presentation and create decorative displays.

Leadership and Team Management:

  • Supervise and coordinate cooks' and workers' activities engaged in food preparation.
  • Utilize interpersonal and communication skills to lead, influence, and motivate others.
  • Set an example by demonstrating appropriate behaviors.
  • Encourage mutual trust, respect, and cooperation among team members.
  • Maintain employees' productivity levels.
  • Ensure employees understand expectations and parameters.
  • Establish and maintain open, collaborative relationships within the team.

Goals and Objectives:

  • Set and support achievement of kitchen goals, including performance goals and team objectives.
  • Develop specific plans to prioritize and accomplish daily kitchen operations work.
  • Understand the impact of kitchen operations on overall property financial goals and objectives.
  • Investigate, report, and follow-up on employee accidents effectively.
  • Implement company safety standards.

Customer Service:

  • Provide exceptional customer satisfaction and retention services.
  • Manage day-to-day operations to ensure quality standards and meet customer expectations.
  • Improve service by guiding individuals to understand guest needs, providing feedback and coaching when needed.
  • Set a positive example for guest relations.
  • Focus on continuous improvement during departmental meetings.
  • Empower employees to deliver excellent customer service.
  • Handle guest complaints and issues.

Human Resources:

  • Identify developmental needs of others and provide coaching or mentoring.
  • Participate in training restaurant staff on menu items and their preparation methods.
  • Manage employee progressive discipline procedures.
  • Participate in the employee performance appraisal process and provide necessary feedback.
  • Use available training tools for employees.
  • Assist in interviewing and hiring employee team members with suitable skills.


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