Executive Chef

**JOB DESCRIPTION**

**EXECUTIVE CHEF’S DAY PLAN BIKER’S CAFE**

**TO PARTICIPATE IN MORNING MEETING**

PURPOSE: THE MEETING IS TO PUT HIS POINT FOR PERFECT COORDINATION WITH OTHER DEPARTMENTS & IN TURN GATHER INFORMATION TO IMPROVISE HIS OPERATION.

**AGENDA FOR - EX-Chef’s MEETING WITH CUISINE CHEFS**

The following will be the AGENDA for EX-Chef’s MEETING with CUISINE CHEF:
Discussion on LOG NOTES - Common & Burning issues only,

Specific instructions on KITCHEN REQUIREMENTS - Session no. of pax, Celebration cakes, Jain food,

Review on specific TARGETS for the fortnight carved from the observation & feedback for development,

Discussion on the MENU CHANGES for the day if any.

**TO PARTICIPATE IN ROUTE CHECK WITH BM & OTHER HODs**

PURPOSE: To make his TEAM proactive. While taking rounds keep vital things ( bins, Toilets, Service Passage, Cash counter, Bar counter, Concierge desk, Guest entrance cleanliness & previous night closing) in the back of mind, take notes of the observation, to utilize it in the morning meeting afterwards.

**AGENDA BEING ON THE FLOOR**

Primary objective of the EX-CHEF being on the floor is to AUDIT roles, functions & processes of kitchen team (Back & Display Kitchen, Barker & Buffet Chef activity) rotation & on the symptoms from the observations ( a list of rotational audit list to be attached):
Attendance of the Team - MANDATORY,

Conduct MEDITATION for Marinating & back/display kitchen set-up & buffet layout - MANDATORY,

To check availability of material & submission of kitchen closing report to CUH - MANDATORY,

Coordinating with the CONCIERGE on Reservation status - MANDATORY,

Check on Kitchen equipments / exhaust & fresh air / gas / refrigeration units - MANDATORY,

To inform RSM & CONCIERGE on any changes in the MENU - MANDATORY

**5. GOLDEN HOURS**

The following will be the GUIDELINE for EX CHEF to run GOLDEN HOURS:
Food tasting includes - Starters, all Chutneys, all Dips, Main course.

Observation starts - What to observe:

- Display kitchen operations:

- Observation on BARKER & DISPLAY CHEF:

- Observation online cleanliness of display kitchen.
- Observation on supply chain from main kitchen,
- Back kitchen operations: Observation on CUISINE CHEF
- Observation on online food pickup tasting by Cuisine chef - to maintain consistency,
- Observation on cleanliness of back kitchen & the work area,
- Pan to pan pickup, Online Garnish, cleanliness & replenishment of buffet crockery & cutlery.

NOTE : “To CHEER-UP the TEAM towards the END of the SESSION:

- To look into the DISPLAY & MAIN KITCHEN.

**6. BREAK DUTY : As per the company policy)**

**7. AGENDA BEING ON THE FLOOR- PRE BRIEFING**

The following will be the AGENDA for EX-CHEF being on the floor:
A Attendance of the Team - MANDATORY,

B. Coordinating with the CONCIERGE on Reservation status - MANDATORY,

C. Checking with CUISINE-Chef on any changes in the MENU - MANDATORY.

**8. GENERAL BRIEFING OF THE STAFF**

The following will be the GUIDELINE for EX-CHEF to take GENERAL BRIEFING:
To share tonight’s RESERVATIONS status,

To share COUPLE OF GUEST FEEDBACK Card - EXTREMES & ADVERSE,

To share LIVE FEEDBACK on operational observations - FAVOURABLE only,

To share INFORMATION pertaining to CELEBRATIONS, PARTYING, FAREWELL etc - OPTIONAL.

**9. AGENDA BEING ON THE FLOOR - POST BRIEFING**

The following will be the AGENDA for EX-CHEF being on the floor:
To check availability of material - MANDATORY,

Coordinating with the CONCIERGE on Reservation status - MANDATORY,

Check on Kitchen equipments / exhaust & fresh air / gas / refrigeration units - MANDATORY,

To inform RSM & CONCIERGE on any changes in the MENU - MANDATORY

**10. GOLDEN HOURS**

The following will be the GUIDELINE for EX-CHEF to run GOLDEN HOURS:
Food tasting includes - Starters, all Chutneys, all Dips, Main course.

Observation starts - What to observe:

- Display kitchen operations:

- Observation on BARKER & DISPLAY CHEF:

- Observation online cleanliness of display kitchen.
- Observation on supply chain from main kitchen,
- Back kitchen operations: Observation on CUISINE CHEF
- Observation on online food pickup tasting by Cuisine chef - to maintain consistency,
- Observation on cleanliness of back kitchen & the work area,
- Buffet operations: Observation on BUFFET CHEF
- Pan to pan pickup, Online Garnish, cleanliness & replenishment of buffet crockery & cutlery.

NOTE : “To CHEER-UP the TEAM towards the END of the SESSION:

- To look into the DISPLAY & MAIN KITCHEN.

COLLECT INFORMATIONS FROM ALL CUISINE CHEFS FOR REPORTING.

PREPARE REPORT FOR NEXT Day’s MORNING MEETING.

**Salary**: ₹45,000.00 - ₹70,000.00 per month

Schedule:

- Day shift
- Evening shift
- Morning shift
- Rotational shift

Application Question(s):

- How many years of experience do you have as Executive Chef ??
- How much is your current Inhand Salary ?

**Speak with the employer**
+91 7222863811