Executive Chef

ROLES AND RESPONSIBILITES

Looking for a passionate Chef who carries an ability of creating a brand for the post of Executive Chef with a calibre of handling all cuisines.

Should have minimum 20 years of Experience, out of which Proven work experience as an Executive Chef for minimum 5 years in a multi cuisine format in a reputed Star Hotel.

As the head of the department, expect him to set high standards and systems in terms of quality based operations of different cuisines, who can give the best quality of food ensuring FSSAI Standards at all times. Should carry the creativity and the initiative of bringing up his talents in all cuisines. Knowledge on admin on food which includes profit and loss statements, cost control, menu planning, budgeting, inventory control, training and man management skills. Should be Willing to relocate.

Job Description :

1. Proven work experience as an Executive Chef.

2. Excellent record of kitchen management.

3. Ability to prepare various cuisines i.e South Indian, North Indian, Tandoor, PAN Asian, Continental.

4. Ability to spot and resolve problems efficiently.

5. Capable of delegating multiple tasks.

6. Evaluate food product to ensure that quality standards are consistently attained.

7. Must have ability to work in any kitchen with high volume production in fine dining restaurants, Quick Service Restaurants.

8. Provide training and professional development opportunities to kitchen staff.

9. Will be responsible for entire kitchen operations, will be heading the kitchen team.

10. Cook and design authentic dishes and expand the menu selections.

11. Develop standard recipes and techniques for Cuisine preparation and presentation.

12. Ensure that food preparation is economical and technically correct and within budgeted costs.

13. Should be a team player.

14. Ensuring promptness, freshness and quality of dishes.

15. Implementing hygiene policies and examining equipment for cleanliness.

16. Designing new recipes, planning menus and selecting plate presentation.

17. Reviewing staffing levels to meet service, operational and financial objectives.

18. Hiring and training kitchen staff, such as cooks, dish washers.

19. Responsible to allocate duties for all kitchen staff.

20. Performing administrative tasks, taking stock of food and equipment supplies, and raising indents.

21. Setting and monitoring performance standards for staff.

22. Obtaining feedback on food and service quality, and handling customer problems and complaints.

23. Plan and direct food preparation and culinary activities.

24. Estimate food requirements and food/labour costs.

25. Supervise kitchen staff activities.

26. Arrange for equipment purchases and repairs.

27. Give prepared plates the final touch.

28. Comply with nutrition and sanitation regulations and safety standards.

29. Maintain a positive and professional approach with co-workers and customers.

30. Responsible for indenting for provisions.

31. Responsible for implementing company discipline and HR policies.

32. Develop and train junior staff to take on more responsibilities in the future,

33. Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures.

34. Ensure that equipment and materials are maintained as per standards.

Desired profile of the candidate

Should preferably be a Graduate in Food Production/Catering Technology with vast hands-on experience in 5 star hotels.

Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous.

Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview.

Desired work experience 20 years and above

Compensation Offered Remuneration offered will be at par with the best in the industry.

Location of posting Nellore, Andhra Pradesh

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