Executive Chef

CANDIDATE REQUIREMENTS = > Education - Diploma or Degree in Hotel Management or any other equivalent degree = > Experience - Minimum 3 years of experience CORE WORK ACTIVITIES = > Assisting In Leading Kitchen Operations = > Provides Direction For All Day-To-Day Operations = > Understands 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 Encourage Others; Advocates Sound Financial/Business Decision Making; Demonstrates Honesty/Integrity; Leads By Example. = > Encourages And Builds Mutual Trust, Respect, And Cooperation Among Team Members. = > Serving As A Role Model To Demonstrate Appropriate Behaviors. = > Ensures Property Policies Are Administered Fairly And Consistently. = > Establishes And Maintains Open, Collaborative Relationships With Employees And Ensures Employees Do The Same Within The Team. = > Solicits Employee Feedback, Utilizes An "Open Door" Policy And Reviews Employee Satisfaction Results To Identify And Address Employee Problems Or Concerns. = > Supervises And Coordinates Activities Of Cooks And Workers Engaged In Food Preparation. = > Demonstrate New Cooking Techniques And Equipment To Staff. Setting And Maintaining Goals For Culinary Function And Activities = > Develops And Implements Guidelines And Control Procedures For Purchasing And Receiving Areas. = > Establishes Goals Including Performance Goals, Budget Goals, Team Goals, Etc. = > Communicates The Importance Of Safety Procedures, Detailing Procedure Codes, Ensuring Employee Understanding Of Safety Codes, Monitoring Processes And Procedures Related To Safety. = > Manages Department Controllable Expenses Including Food Cost, Supplies, Uniforms And Equipment. = > Participates In The Budgeting Process For Areas Of Responsibility. = > Knows And Implements The Brand's Safety Standards. Ensuring Culinary Standards And Responsibilities Are Met = > Provides Direction For Menu Development. = > Monitors The Quality Of Raw And Cooked Food Products To Ensure That Standards Are Met = > Recognizes Superior Quality Products, Presentations And Flavor = > Ensures Compliance With Food Handling And Sanitation Standards. = > Follows Proper Handling And Right Temperature Of All Food Products. = > Ensures Employees Maintain Required Food Handling And Sanitation Certifications. = > Maintains Purchasing, Receiving And Food Storage Standards. = > Reviews Comment Cards, Guest Satisfaction Results And Other Data To Identify Areas Of Improvement. Managing And Conducting Human Resource Activities = > Identifies The Developmental Needs Of Others And Coaching, Mentoring, Or Otherwise Helping Others To Improve Their Knowledge Or Skills. = > Ensures Employees Are Treated Fairly And Equitably. = > Trains Kitchen Associates On The Fundamentals Of Good Cooking And Excellent Plate Presentations. = > Administers The Performance Appraisal Process For Direct Report Managers. = > Manages Employee Progressive Discipline Procedures For Areas Of Responsibility. = > Ensures Disciplinary Procedures And Documentation Are Completed According To Standard And Local Operating Procedures (SOPs And LSOPs) And Supports The Peer Review Process. About VSK Services Private Limited: VSK Services Private Limited Has Many Cloud Kitchen Branches And Brands. We Are Into Various Cuisines Like Cakes, Thickshakes, Waffles, Biriyanis, Shawarma, Pizza And Others. This Is A Cloud Kitchen (Where There Will Be Only Online Sales - No Dine In Or Take Away). **Job Types**: Full-time, Regular / Permanent **Salary**: ₹25,000.00 - ₹35,000.00 per month **Benefits**: - Provident Fund Schedule: - Flexible shift **Experience**: - total work: 3 years (required) **Speak with the employer** +91 7200356233