Executive Chef

Responsible for food production in all the kitchens

To assist the General Manager in the development of new menus and menu changes

To recommend to the General Manager the price structure for various items in the menu in relation to competition

To recommend food and beverage standards and specifications and portions in clear relation to prices and external competition

To originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables

To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported

To recommend the purchase of new items and delete the purchase of existing items which do not move

Responsible for maintaining reasonable cost control in food preparation. Maintain shelf life & ensure FIFO.

To keep wastage of food to the minimum at all stages of food production

To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision

To attend the general managers and Restaurant managers meeting and to conduct departmental meetings whenever necessary

To maintain Equipments in the area of F&B production as laid down by the management

To develop new products and improve on existing recipes and research new methods of food preparation

To ensure that employees in the department conform to house rules and policies of the Outlet.

To work closely with the Banquet General Manager, Restaurant Managers in the F&B Service Area / restaurants, and the Kitchen Steward for the attainment of profit, quality and service standards of the department and the Outlet

To initiate the performance evaluation of his subordinate staff

To formulate and ensure adherence to standard recipes.

To ensure that the main kitchen and all the satellite kitchens are clean at all times

To ensure that employees in the department conform to hygiene and sanitation practices

To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department

To keep abreast with the competition by conducting periodic competition and market surveys

To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement

To ensure regular Guest feedback for promoting sales

To undertake the responsibility for the following in the absence of a Kitchen Stewarding:

- Responsibility for food and service made available for the staff in the cafeteria
- To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning
- To develop standard procedures for new tasks and changed conditions
- To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards
- To co-ordinate pest control operations for all the kitchens

To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items

**Salary**: ₹45,000.00 - ₹50,000.00 per month

Schedule:

- Day shift

Ability to commute/relocate:

- Ludhiana, Ludhiana - 141001, Punjab: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work: 5 years (preferred)

**Speak with the employer**
+91 7060491130