F & B Production, Executive Chef

**Job Title: Executive Chef - Food Production
Function: Food Production
Location: Lonavala

Primary Purpose

Is responsible to build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

Major skills and accountabilities of position (4-6 major accountabilities)

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 resort 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 with computers and computer programs, including Microsoft Word, Excel and Outlook.

**Responsibilities**:
1. Should Manage department 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 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 to F&B outlets, 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.

Work relations (context - main interfaces - functional report)
1. Reports directly to Managing Director.
2. Interfaces strongly with vendors/ department heads and employees.
3. Interfaces strongly with F&B Outlet managers

Key figures - provide key data of the job e.g. budget, number of reports etc
1. Financial s - (Figures/% to be discussed)
2. Guest Satisfaction Scores - (Figures/% to be discussed)
3. Employee Satisfaction Scores - (Figures/% to be discussed)

Key success factors - how is the success in the position measured
1. Financials - (Figures/% to be discussed)
2. Guest Satisfaction Scores - (Figures/% to be discussed)
3. Employee Satisfaction Scores - (Figures/% to be discussed)

Experience and qualifications required for the job
Previous, relevant experience of an atleast 12-15 years as an Executive Chef or a high-performing Sous Chef in a five star property, required.
Should be Hotel Management Graduate or Culinary Arts Diploma holder.

**Minimum Qualification**: Should be Hotel Management Graduate or Culinary Arts Diploma holder

**Minimum Job Experience**: Atleast 12-15 years as an Executive Chef or a high-performing Sous Chef in a five star property

**Reporting to**: Culinary Director

**Travel**: N/A