Executive Chef

2 weeks ago

Ahmedabad Gujarat, India IHCL Full time

Job Responsibilities

**_People Management
- **
- Delegate through Sous Chef’s to achieve standards and work volume successfully.
- Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained.
- Liaise professionally with the Catering and Stewarding Department at all times.
- Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
- Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives.

**_Financial Management
- **
- Minimise food wastage at all times.
- Understand organisation departmental financial objectives.
- Oversee all functions as necessary to ensure all food is at the required standard.
- Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.

**_Operations Management
- **
- Meet deadlines and time lines as assigned by the Operations Manager / General Manager
- Liaise with Floor Managers prior to service where applicable.
- Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
- Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
- Monitor the quantity and quality of food products to ensure it is as per Soulinaire standard recipe.
- Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.
- Ensure that all details relating to food for events are clearly understood and organised.
- Attend operational, event management and other work related meetings if necessary.

Job Requirements
- Hotel management Graduate with 08-10 years of experience with 2 years minimum experience as Executive Sous Chef.
- Should have Customer Orientation, Decision Making, People Management.

**Prime Function**
- Develop food and service
- Ensure quality is maintained with a standardised product.
- Develop new menu package and ongoing customised client menus
- Maintain cost effectiveness by maintaining profitability in all areas.
- Constantly evaluate systems to facilitate improvement where possible.
- Ensure HACCP procedures are followed and clear records are kept at all times.
- Ensure the highest standard in preparation of food production and delivery.
- Ensure consistency of all product deliveries.
- Exceed guest expectations in quality and service of food products.

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