Executive Chef

JOB DESCRIPTION & PERSONAL SPECIFICATION JOB TITTLE: Sous Chef REPORTING TO: Head Chef OVERALL OBJECTIVE: To assist the head chef in producing meals and services within the required deadlines and to the company’s set standards and customers’ satisfaction. To work within the hotel operating budget using company nominated suppliers. JOB RESPONSIBILITY. Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply to ensure the HACCP procedure according to the company’s Food Safety Management document is maintained. Will ensure quality control measures and hygiene systems are achieved at all times. To have total accountability for the day to day running of the kitchen service in the absence of the head chef and to ensure stock takes are produced monthly in conjunction with the head chef. To participate in the design of seasonal menus and purchase all food and food related products using company nominated suppliers to achieve food budgeted cost controls, ensuring minimum wastage within the venue and to ensure all menus costing is accurately. To maintain all equipment within the hotel operation through due care and diligence. Ensuring engineer call outs for all repairs on catering equipment are effectively managed ensuring the best life of all kitchen equipment. Assist the head chef in discipline of all staff in line of command in liaison with HR representative as required. To take active part in the annual Training Days and participate in the staff meetings to help identify training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality. To undertake staff briefing in absence of head chef with all team members at the start of their working day. Ensure Labor tracking sheets are compiled daily and within budget, Time sheets are signed off and submitted to payroll on time to ensure staffs are paid in a timely and efficient manner. (Taking care of kitchen staff attendance) Assist the head chef complete annual appraisals to ensure continued staff development and appraisal. To actively recruit and select kitchen personnel and to ensure relevant documentation is completed prior to any placement. Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy. Arrange COSHH (Control of Substances Hazardous to Health) training for all staff as required using the nominated supplier for chemicals so that staffs are aware of the danger of the chemicals we use. Ensure all porters are trained to Basic food hygiene level as a minimum so they can assist in food preparation. The post holder will undertake training and development as appropriate and keep apprised of developments in his/her field of expertise. (Sri Lankan cuisine) The post holder will carry out any other duties as appropriate to the post and as requested by the Head Chef or the General Manager. Liaise direct with key customer contracts and attend review meetings giving presentation when required. Attend HOD meeting in the absence of the head chef. Customer complaints are feedback with explanations to the Head Chef. Ensure security is adhered to at all times. Ensure sufficient chef whites are available for all the team. Hold 1/4rly meetings (as part of the team meeting) to discuss new ideas. Take every opportunity to discuss ideas with customers and obtain constructive feedback. PERSON ESSENCIAL SPECIFICATION A proven working knowledge of Sri Lankan and continental cookery. A flair and enthusiasm for cooking with fresh quality ingredients. Ability to cope under pressure, in a calm and efficient manner to set deadlines. Previous experience demonstrating good management and effective co-ordination of a kitchen team. Good interpersonal skills with both kitchen, front of house staff and management. A positive approach to menu planning and development of the hotel service. Word, Excel and Outlook IT skills to basic level. Stock taking experience. Menu costing experience. Recruitment experience. HACCP Experience

**Salary**: ₹25,000.00 - ₹50,000.00 per month

**Benefits**:

- Food provided

COVID-19 considerations:
Yes

Ability to commute/relocate:

- Koregaon Park, Pune - 411001, Maharashtra: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work: 1 year (required)

**Speak with the employer**
+91 9579333632