Executive Chef

⇨ Responsible for the day to day operations in the city.

⇨ Overall direction, coordination, and evaluation of the operation.

⇨ Determining the optimum staffing for respective outlets.

⇨ Maintained and improve efficiency of quality standards adherence.

⇨ Forecasting the monthly operating budget to give maximum profitability

⇨ Overall accountable for setting and meeting operational goals and strategic planning.

⇨ Responsible for Appraisal, rewarding and disciplining employees.

⇨ Introduce and implement good worth full reports to control the wastages and maintain the food cost.

⇨ Maintaining the outlets with hygiene and cleanliness at any given point of time.

⇨ Handling the day to day activity of the CPU and set the kitchen to get ISO

⇨ Effective Recruiting and leading to set the organization

⇨ Generated good volume of business to ensure it reaches profit.

⇨ Responsible and accountable for the profit and loss of the operation.

⇨ Implemented good systems and standards with limited team members.

⇨ Provided periodic training to all employees.

⇨ Menu engineering has been done to control the cost.

⇨ Systemized in repairs and maintenance by providing periodic maintenance chart

⇨ Good vendor management to get the best product for the best price

⇨ Introduced and implemented customer care division to ensure the entire guest service has been taken care.

HR Contact :

Guna_ ,

Job Type: Full-time

Pay: ₹30, ₹50,000.00 per month

Benefits:

• Provident Fund

Ability to commute/relocate:

• Vadapalani, Chennai, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Chef: 5 years (Preferred)

Work Location: In person