Executive Chef

Responsible for food production in all the kitchens
- To assist the F&B Manager in the development of new menus and menu changes
- To recommend to the F&B Manager the price structure for various items in the menu in relation to competition
- To recommend food and beverage standards and specifications and portions in clear relation to prices and external competition
- To originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables
- To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
- To recommend the purchase of new items and delete the purchase of existing items which do not move
- Responsible for maintaining reasonable cost control in food preparation
- To keep wastage of food to the minimum at all stages of food production
- To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision
- To attend the general managers and F&B managers meeting and to conduct departmental meetings whenever necessary
- To maintain and enforce such systems and methods in the area of F&B production as laid down by the management
- To develop new products and improve on existing recipes and research new methods of food preparation
- To ensure that employees in the department conform to house rules and policies of the Hotel
- To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel
- To initiate the performance evaluation of his subordinate staff
- To formulate and ensure adherence to standard recipes.
- To ensure that the main kitchen and all the satellite kitchens are clean at all times
- To ensure that employees in the department conform to hygiene and sanitation practices
- To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department
- To keep abreast with the competition by conducting periodic competition and market surveys
- To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement
- To ensure regular sales calling for promoting business
- To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:

- Responsibility for food and service made available for the staff in the cafeteria
- To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning
- To develop standard procedures for new tasks and changed conditions
- To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards
- To co-ordinate pest control operations for all the kitchens
- To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items

**Salary**: ₹60,000.00 - ₹65,000.00 per month

**Benefits**:

- Food provided
- Leave encashment
- Provident Fund

Ability to commute/relocate:

- Navi Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- Total Work: 9 years (preferred)
- Executive Chef: 1 year (preferred)

**Speak with the employer**
+91 9594967959