Corporate Executive Chef

1 week ago

delhi, India Shilton Hospitality Full time
JOB DESCRIPTION
Job Title:                              Corporate Executive Sous Chef
Department:                         Food Production
Reporting to (Manager):    Chief Operating Officer
Partner – Food and Beverage Division
Responsible for (Staff):      All Food Production Staff.
POSITION SUMMARY
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
JOB RESPONSIBILITIES
Planning and directing food preparation and culinary activities
Modifying menus or create new ones that is required for respective outlets
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with co-workers and customers
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at all the properties.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Should be able to provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
Should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavour.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Interacts with guests to obtain feedback on food quality, presentation and service levels.
Revenue
Responsible for the Food revenue of all outlets.
Plan innovative and continuous activities to improve Food sales at all outlets.
Devise strategies to increase sales at all Food delivery apps.
Review weekly and monthly schedules to meet forecast and budget.
Cost Control
Responsible for the Food cost of all properties.
Make sure the cost is kept under desired percentage as prescribed by the management.
Work closely with the procurement manager to monitor and control the costing of the products.
Review the recipe cost as and when required.
Make sure that the wastage is to the minimum as per the set standard.
Discuss daily food cost reports with key kitchen and F&B team members
Monthly food cost report with detailed explanation to be submitted.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Training
Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen
Ensure staffing levels are scheduled according to the company manpower budget.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
Frequently review/audit the standardisation of the finished products for quality and presentation.
Able to perform additional duties as requested by the management as and when required.
Ensures disciplinary procedures and documentation are completed according to Standard Operational Procedure and Management Policy
Supervisory Responsibilities
Reports
Hires, retains, trains, coaches, guides, directs, and develops direct reports using company-wide processes, tools and resources
Reports
May delegate work of others and provide guidance, direction and mentoring to indirect reports
Uniform
Chef’s Jacket while on Duty.
Formals at Office.

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