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F & B Production, Executive Chef

2 weeks ago

Lonavale, India Della Group Full time

**1. Should Manage outlet operations, including budgeting, forecasting, resource planning, and waste management. Lead kitchen staff and ensure ongoing development of Team Members and Identify an effective approach to succession planning.

2. Create menus according to the outlet's speciality that meet and exceed customers' needs and conform to brand standards. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner.

3. Ensure the consistent production of high quality food through all hotel food outlets and taking action where necessary to ensure compliance with current legislation.

4. Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers.

5. Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members.

6. Manage the provision of food of the outlet, Control costs without compromising standards and improving gross profit margins.

7. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Manage staff performance issues in compliance with company policies and procedures.

8. Comply with hotel security, fire regulations and all health and safety and food safety legislation.

9. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.

10. Regular review of all menus with Food and Head F&B to confirm offerings are in line with market trends.

**Job Expectations**:
1. Excellent leadership skills and a creative approach to the production of high quality food.

2. Excellent communication skills and a business focused approach to managing a kitchen.

3. Ability to build relationships, internal and external, to the resort and the Company.

4. Excellent planning and organizational skills and ability to multi-task and meet deadlines.

5. Proficiency in Microsoft Word, Excel, Outlook and IDS Software.

**Minimum Qualification**: Relevant Qualification from a culinary school

**Minimum Job Experience**: 10-12 Years

**Reporting to**: COO/CMD

**Travel**: As & when required