Executive Chef

Elior Group , headquartered in France is one of the leading global players in Food services, operating in India since 2017 with presence across metro cities". We are looking for Executive Chefs in Bengaluru & Pune. Role: Developing of new menus and recipes with a view to ensure the highest standards in compliance with Quality, Health, Safety & Environment (QHSE) guidelines in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Key functional responsibilities: • Preparation of new menus and recipes with a view to adhere to health requirements. • Coordinate daily tasks with the Kitchen Staff, Service Staff and Management Team. • Adhering highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. • Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions. • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. • To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food Services combinations and up sell alternatives as necessary. • Consult and check on daily requirements, functions and last minute events. • Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment. • Ensure readiness of the daily missing-place and food production in different sections of the main kitchen or satellites based in Production chart. • Ensure the highest standards and consistent quality in the daily preparation and impart knowledge of new products, recipes and preparation techniques to subordinates. • To ensure that culinary standards comply with Company Policies & Procedures and Minimum Standards. • People Management • To conduct daily pre-shift briefings to employees on preparation, service and menu, Evaluate procurement team performance and development plans and appraisals • Manage current procurement policies, procedures and programs with a focus on their ability to enhance organizational value and efficiency • Support operations for everyday delivery of raw materials by coordinating with buyers • Manage escalations with respect to delivery and ensure that escalations are addressed • Provide resolutions for escalations and approvals • Process purchase orders; develops bids and proposals; and reconcile any invoice discrepancies • Lead rigorous and objective contract negotiations with key internal stakeholders, legal department and support groups • Meet regularly with respective departments for their recommendations to enhance policies, procedures of Procurement and communicate and implement new/revised policies as needed • Maintain strong working relationships with strategic suppliers to assure cost, quality, and delivery targets are met • Meet vendors from time to time in order to maintain that working relationship • Involve in performance management of the vendors. Review the performance of the vendors and identify key vendors • Manage recruiting, training and supervising a team of Category Managers who are responsible for day-to-day category management activities • Analyze market and delivery trends so as to develop procurement technologies and processes that support those trends • Regular interaction with the global team and keep them updated with the food cost in India - prediction and trends in food cost • Keep record of the percentage of sustainable sourcing • Negotiate with external vendors to secure advantageous terms • Approve the ordering of necessary goods and services and finalize purchase details of orders and deliveries • Identify areas for improvement to continually drive performance and business results • Ensure the ROI ratio is maintained • Check the process and the governance and entire B2B cycle to be updated in SAP • Reduce escalations from Sites • Maintain food cost as per the budget • Ensuring adequate and on time Inventory and supplies Preferred Total Experience: 10+ years of work experience Post Qualification Management Trainee/Hotel Operations Trainee/similar trainee experience is mandatory requirement Benefits: Competitive Salary Professional development opportunities Collaborative and inclusive work environment