executive chef

Job Description

Department : Culinary

Designation : Executive chef

Reports To : Head of Culinary

Prime Function: Kitchen Production

 Responsible for the efficiently and profitable functioning of the Kitchen operation.

 Ensure that FSSAI standards are applied to the production of food and the cleanliness of

the kitchen and equipment.

 Ensure that the hygiene standards are maintained by the team in accordance with set

standards.

 Support the Executive Chef in all phases of the kitchen's operations.

 Ensure HACCP procedures are followed, and clear records are kept at all times.

 Any matter which may affect the interests of the company should be brought to the

attention of the Management.

Key Responsibilities:

The Executive Chef is responsible for all food production including all items produced for

restaurants, banqueting and/or other outlets. Menu development, food purchase specifications

and standardized recipes. Development and monitoring of food and labor budgets for the

department also fall within this individual's purview, as does staff supervision. Furthermore, the

Executive Chef is responsible for maintaining the highest professional food quality and hygiene

standards throughout the operation.

JOB RESPONSIBILITIES & DUTIES:

 The Executive Chef schedules and coordinates the work of chefs, cooks and other

kitchen employees to ensure that food preparation is economical, technically correct and

within budgeted labor cost goals.

 The Executive Chef ensures that high standards of hygiene, cleanliness and safety are

always maintained throughout all kitchen areas.

 The Executive Chef evaluates food products to ensure that company quality standards

are consistently attained.

 The Executive Chef plans menus for all food outlets in the business.

 The Executive Chef prepares necessary data for applicable parts of the budget; the

Executive Chef projects annual food, labor and other costs and monitors actual financial

results and takes corrective action, as necessary, to ensure that financial targets are

met.

 The Executive Chef establishes, and maintains, controls to minimize food waste and

theft.

 The Executive Chef safeguards all food handlers work practices by implementing

training programs to increase their knowledge about safety, hygiene and accident

prevention techniques.

 The Executive Chef approves the requisition and purchase of products and other

necessary food supplies.

 The Executive Chef develops standard recipes and techniques for food preparation and

presentation which help to assure consistently high quality

 The Executive Chef implements measures to minimize food costs; exercises portion

control for all items served and works with the Food & Beverage manager in establishing

menu selling prices.

 The Executive Chef will attend food & beverage staff and management meetings.

 The Executive Chef will consult with the Food & Beverage Manager about the food

production aspects of special events and banquets.

 The Executive Chef cooks, or directly supervises the cooking of, skill intensive items.

 The Executive Chef ensures proper staffing, maximum productivity and exceptional

quality standards; controls food and wage costs to achieve maximum profitability.

 The Executive Chef interacts with the food and beverage department to ensure that food

production consistently meets, or exceeds, the expectations of guests.

 The Executive Chef develops policies and procedures to enhance and measure quality;

continually updating written policies and procedures to incorporate state-of-the-art

techniques, equipment and terminology.

 The Executive Chef, in conjunction with Food and Beverage team, assists in maintaining

a high level of service principles in accordance with established standards

 The Executive Chef evaluates products to ensure that quality, price and related

standards are consistently met.

 The Executive Chef will establish and maintain a regular cleaning and maintenance

schedule for all kitchen areas and all kitchen equipment.

 The Executive Chef always supports safe work habits and a safe working environment.

 The Executive Chef provides training and professional development opportunities to all

kitchen staff.

 The Executive Chef will ensure that representatives from the kitchen attend service

meetings as required.

 The Executive Chef will, as required, visit the dining areas to meet guests.

 Perform other duties as directed.

SUPERVISORY RESPONSIBILITIES

 The Executive Chef interviews, selects, trains, supervises, counsels and disciplines all

employees in the department.

 The Executive Chef, develops, maintains and trains a professional work force.

 The Executive Chef puts in place whatever measures are necessary to ensure a safe

working environment and attitude on the part of all employees in areas of responsibility.

 The Executive Chef ensures all services to customers are conducted in a highly

professional manner.

OTHER SKILLS AND ABILITIES

 The Executive Chef demonstrates an ability to produce a high volume of work in a timely

manner, which is accurate, complete, and of high quality.

 The Executive Chef demonstrates an ability to interact positively with supervisor,

management, coworkers, members, and the public to promote a team effort and

maintain a positive and professional approach.

 The Executive Chef demonstrates an ability to come to work regularly and on time, to

follow directions, to take criticism, to get along with co-workers and supervisors, to treat

co-workers, supervisors and guests with respect and courtesy, at all times refraining

from abusive, insubordinate and/or violent behaviour.

Job Types: Full-time, Permanent

IMMEDIATELY JOINER OR SHARE YOUR RESUME

Job Types: Full-time, Permanent

Pay: ₹80, ₹900,000.00 per month

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Life insurance
• Provident Fund

Work Location: In person