Executive Chef

Role & responsibilities Strategic / Conceptual
- Participates in the formulation of the Food Production Division Budget in determining projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- Prepares and participates in the Monthly Operations Review.
- Provides the Procurement / Materials department with detailed Product and Purchase Specifications for items used in the kitchen.
- Participates in the exercise on defining process innovative initiatives and the monthly review process for culinary department.
- Contributes in Research & Developing new recipes and implementing, standardizing of food presentations regarding the quality, preparation and taste of the product.
- Assists the Corporate Chef in the development, interpretation and implementation of CAFS policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food production staff and personnel and also in planning and organizing successful Food and Beverage activities like promotions and food festivals in the outlets.
- Develops and monitors strategies, procedures and policies for enhancing revenue and controlling expenses. Designs, reviews and updates the SOPs on an as per need basis. Assists Corporate Chef in determining the minimum and maximum stocks of all food, material and equipment.
- Plans for future staffing needs and accordingly develop talent within the Company.
- Ideates and designs the Training Needs Analysis for the Outlets and develop strategies which address needs. Produce an annual and monthly training plan for culinary team based on training needs identified for individual staff, statutory requirements and organizational aims and objective. Also recommends and defines training objectives and develops specific short-and long-term plans to achieve organizational growth.
- Researches & analyses new training systems and trends in the market and proposes these ideas to achieve maximum effectiveness. Identifies key drivers of business success and keeps team focused on the critical processes to achieve results; ensures integration of Outlets goals.

Operational
- Assists the Corporate Chef in all aspects of their duties, represents the culinary functions in the absence. Ensures that the Food Production Department is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following the operating standards.
- Reviews customer feedback / suggestions and various audit findings & makes, reviews progress on the action-plans to improve by initiating corrective / preventive actions based on the same.
- Ensures all operating expenses are in line of the budgets & implements corrective measures where necessary to produce positive business results.
- Monitors and analyzes on an on-going basis, the level of the following: Sales, Costs, Quality and presentation of food and beverage products, Service standard, Condition and cleanliness of facilities and equipment, Guest satisfaction and initiates corrective actions as necessary
- Carries out monthly, bi-yearly& yearly inventory of operating equipment as well as conducting monthly stock checks.
- Reviews the Daily Log Book and ensures all guest/staff incident reports, food related complaints are investigated and rectified.
- Interacts regularly with guests (especially with regular/repeat guests) and ascertains their satisfaction with the services. Handles all food related queries, complaints and special requests in the Food Production area and resolves them for maximum guest satisfaction.
- Manages the day-to-day operation of the all Food Production and inform the Corporate Chef of any decision taken which did not require his action/approval and any other relevant information. Ensures all the local laws, rules and regulations are strictly adhered to.
- Controls and analyzes, on an on-going basis, the level of the Sales, Costs, Issuing of food, Quality and presentation of food and beverage products, Condition and cleanliness of facilities and equipment, Guest satisfaction etc.
- Maintain close control over store supplier ensuring that adequate quantities of food items are at hand at all times. Ensures all the raw material received, in the outlets for preparation is of high quality as per Standard Purchase Specification. Also ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage. Co-ordinates with storekeepers for accurate stock in dry stores and freezer, labeling and proper storage.
- Monitors the quality of the food and strives for higher productivity by the management. Inspects receiving food stores and implement proper storage to avoid waste. Inspect storerooms, refrigerators and freezers daily to ensure no wastage.
- Conducts a continuous research of products and price through market research, internet etc.
- Reviews