Head Chef

2 months ago


Nashik, India AccorHotel Full time

PrimeFunction

  • Develop foodand service philosophy based around Indian western and South EastAsian cuisines
  • Ensure quality is maintainedwith a standardised product.
  • Develop new menupackage  and ongoing customised clientmenus
  • Maintain cost effectiveness bymaintaining profitability in allareas.
  • Constantly evaluate systems tofacilitate improvement where possible.
  • Ensurethat procedures are followed and clear records are kept at alltimes.
  • Ensure the highest standard inpreparation of food production anddelivery.
  • Ensure consistency of all productdeliveries.
  • Exceed guest expectations inquality and service of foodproducts.
  • Facilitates the functioning of and /or oversees the functioning of F&B Services Department orany other Department in the Hotel when necessitated bycircumstances and as mandated by the General Manager. This would beover and above regular stipulated responsibilities andduties

 

KeyResponsibilities

 

Food& Beverage ProductionPlanning

 

  • Planand design menus for food andbeverage.
  • Tastefully do pairing of wine withfood.

 

PeopleManagement

 

  • Delegatethrough Chef de parties to achieve standards and work volumesuccessfully.
  • Monitor grooming personal hygieneproper use of equipment delegation and efficiency of duties toensure the highest standards aremaintained. 
  • Liaise professionallywith the Service and Stewarding Department at alltimes.
  • Monitor skill levels of staff andimplement on the job training to ensure all kitchen staff are fullytrained.
  • Actively promote team work amongstkitchen staff to facilitate the achievement of kitchenobjectives. 

 

FinancialManagement

 

  • Minimisefood wastage at all times.
  • Understandorganisation departmental financialobjectives.
  • Oversee all functions as necessaryto ensure all food is at the requiredstandard.
  • Manage the ordering of food productsto ensure financial objectives are met and produce is available forallevents. 

 

OperationsManagement

 

  • Meetdeadlines and time lines as assigned by the Restaurant &Bar Manager.
  • Monitor the presentation of foodto ensure it complies with company standards and guidelines as perrecipe system.
  • Manage rosters for casual agencyand section staff as per company policy to ensure appropriateresourcing levels.
  • Distribute work schedules inappropriate sections of kitchen to ensure work is delegatedefficiently at all times.
  • Monitor the quantityand quality of food products to ensure it is as per Accor standardrecipe.
  • Monitor the use of equipment andprovide training where necessary to ensure staffs are usingequipment in a safe and propermanner. 
  • Ensure that all detailsrelating to food for events are clearly understood andorganised.
  • Attend operational event managementand other work related meetings ifnecessary.

 

OccupationalHealth &Safety

 

  • Ensurethat the OHS&E policies and procedures are effectivelycommunicated to all employees contractors and volunteers and thecontrol of visitors toworksites.

 

  • Ensureinduction and department or job specific training is provided forall employees contractors andvolunteers.

 

  • Ensurethat Department Safety Procedures and other safety information areprepared and complied with.
  • Ensure thatDepartment safety plans are developed in consultation withemployees.

 

  • PromoteOHS&E Management byexample.

RemoteWork :

No


EmploymentType :

Fulltime


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