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