Executive Chef

6 days ago

Greater Delhi Area, India SMA - Strategic Management Alliance Full time ₹ 9,00,000 - ₹ 12,00,000 per year

Our Client
:

150 Rooms Five Star Deluxe Hotel, affiliated to a leading Brand, with Food & Beverage turnover of 50 Crores p.a.

Job Title
: Executive Chef

Location
: Delhi/NCR

Reports to
: General Manager

Overview:

The
Executive Chef
will be responsible for overseeing the
F&B Production
department of a 5 star deluxe hotel with an inventory of 150 Rooms. The successful candidate will be responsible for ensuring that all Culinary offerings are consistent with the hotel's brand standards and are of the highest quality and presentation. He will also be responsible for managing the kitchen staff and ensuring that all food safety standards are met.

Responsibilities:

  • Develop and execute menus for all food outlets within the hotel, including
    award winning Signature Restaurants, All Day Dining, Banquets, and Room Service.
  • Ensure that all food is prepared to the highest standards of quality, taste, and presentation.
  • Manage the kitchen staff, including hiring, training, scheduling, and supervising.
  • Ensure that all kitchen equipment is properly maintained and in good working order.
  • Develop and implement food safety protocols and ensure that they are followed by all kitchen staff.
  • Monitor food costs and adjust menus and recipes as needed to maintain profitability.
  • Keep up-to-date with industry trends and introduce new culinary concepts and techniques as appropriate.
  • Develop and execute service standards, policies, and procedures.
  • Ensure that all food and beverage offerings are consistent with the hotel's brand standards.
  • Manage the service staff, including hiring, training, scheduling, and supervising.
  • Work closely with the kitchen staff to ensure that all food and beverage offerings are served to the highest standards of quality and presentation.
  • Ensure that all service equipment is properly maintained and in good working order.
  • Develop and implement service protocols and ensure that they are followed by all service staff.
  • Monitor service costs and adjust policies and procedures as needed to maintain profitability.

Requirements:

  • 15-18 years of Culinary experience, including at least 3-4 years in a leadership role
    in reputed five star hotel environment.
  • Bachelor's degree or equivalent in Culinary Arts or similar
  • Expertise in Continental and World Cuisines.
  • Strong knowledge of food safety and sanitation regulations.
  • Proven track record of menu development and execution.
  • Excellent leadership and management skills.
  • Strong communication and interpersonal skills.
  • Ability to work well under pressure and meet deadlines.
  • Flexibility to work evenings, weekends, and holidays as required.

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