Executive Chef

Role & responsibilities

Strategic / Conceptual

• Participates in the formulation of the Food Production Division Budget in determining projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• Prepares and participates in the Monthly Operations Review.
• Provides the Procurement / Materials department with detailed Product and Purchase Specifications for items used in the kitchen.
• Participates in the exercise on defining process innovative initiatives and the monthly review process for culinary department.
• Contributes in Research & Developing new recipes and implementing, standardizing of food presentations regarding the quality, preparation and taste of the product.
• Assists the Corporate Chef in the development, interpretation and implementation of CAFS policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food production staff and personnel and also in planning and organizing successful Food and Beverage activities like promotions and food festivals in the outlets.
• Develops and monitors strategies, procedures and policies for enhancing revenue and controlling expenses. Designs, reviews and updates the SOPs on an as per need basis. Assists Corporate Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Plans for future staffing needs and accordingly develop talent within the Company.
• Ideates and designs the Training Needs Analysis for the Outlets and develop strategies which address needs. Produce an annual and monthly training plan for culinary team based on training needs identified for individual staff, statutory requirements and organizational aims and objective. Also recommends and defines training objectives and develops specific short-and long-term plans to achieve organizational growth.
• Researches & analyses new training systems and trends in the market and proposes these ideas to achieve maximum effectiveness. Identifies key drivers of business success and keeps team focused on the critical processes to achieve results; ensures integration of Outlets goals.

Operational

• Assists the Corporate Chef in all aspects of their duties, represents the culinary functions in the absence. Ensures that the Food Production Department is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following the operating standards.
• Reviews customer feedback / suggestions and various audit findings & makes, reviews progress on the action-plans to improve by initiating corrective / preventive actions based on the same.
• Ensures all operating expenses are in line of the budgets & implements corrective measures where necessary to produce positive business results.
• Monitors and analyzes on an on-going basis, the level of the following: Sales, Costs, Quality and presentation of food and beverage products, Service standard, Condition and cleanliness of facilities and equipment, Guest satisfaction and initiates corrective actions as necessary

• Carries out monthly, bi-yearly& yearly inventory of operating equipment as well as conducting monthly stock checks.
• Reviews the Daily Log Book and ensures all guest/staff incident reports, food related complaints are investigated and rectified.
• Interacts regularly with guests (especially with regular/repeat guests) and ascertains their satisfaction with the services. Handles all food related queries, complaints and special requests in the Food Production area and resolves them for maximum guest satisfaction.
• Manages the day-to-day operation of the all Food Production and inform the Corporate Chef of any decision taken which did not require his action/approval and any other relevant information. Ensures all the local laws, rules and regulations are strictly adhered to.
• Controls and analyzes, on an on-going basis, the level of the Sales, Costs, Issuing of food, Quality and presentation of food and beverage products, Condition and cleanliness of facilities and equipment, Guest satisfaction etc.
• Maintain close control over store supplier ensuring that adequate quantities of food items are at hand at all times. Ensures all the raw material received, in the outlets for preparation is of high quality as per Standard Purchase Specification. Also ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage. Co-ordinates with storekeepers for accurate stock in dry stores and freezer, labeling and proper storage.
• Monitors the quality of the food and strives for higher productivity by the management. Inspects receiving food stores and implement proper storage to avoid waste. Inspect storerooms, refrigerators and freezers daily to ensure no wastage.
• Conducts a continuous research of products and price through market research, internet etc.
• Reviews and ensures that the standard recipes are used, and food is presented according to pictures.
• Works in close coordination with PR and Sales & Mktg., to ensure promotion of all the Food Festivals and Promotions going in the Outlets.
• Recommends changes in systems and procedures to increase efficiency and improve service quality.
• Reviews the findings of the microbiological analysis and takes suitable steps to maintain the hygiene standards.
• Ensures that all the Standard Recipe Cards are used for the preparation of the all the dishes so as to have a consistent product to meet guest expectations and makes modifications in the Standard Recipe Cards as and when required so as to improve the quality of the product.
• Inspects the cleanliness and working condition of all tools, equipment and supplies according to standards and initiates corrective action as necessary.
• Ensures that all the culinary associates strictly adhere to FIFO (First in First Out) system to ensure proper rotation and freshness of Food and Beverage Products.
• Tracks all the spoilages, analyzes the reasons for the same and initiates corrective actions to prevent any further spoilage. Conducts random audits to ensure all the food items stored are neatly covered and tagged with correct dates. Maintains strict vigilance over the established procedures and takes immediate corrective measures whenever deviations are noticed.
• Reviews financial reports Outlets wise and works on it for managing costs, compiles the operational budgets, equipment requirements and controls expenditure on a monthly basis.
• Assists in the recruitment and selection of students and graduates for training programmes \ schemes. Reviews training policies, procedures and practices and recommends improvements.
• Develop, co-ordinate and maintain in-house training courses, workshops which including Operations Trainee (OT), management (Management Trainee (MT) and supervisory / executive development programmes. Also establish a training library of culinary books and videos to assist trainers in their training programs and for staff personal development.
• Develops updates and designs training modules and innovative training methodologies to ensure it meets the identified needs. Evaluates training and incorporates feedback to ensure effective learning. Personally mentors and guides the Management Trainees posted during their On The Job (OTJ) training phase & follows up to ensure that they receive the training as defined in the OTJ schedule.

Interpersonal / People-Relations

• Sets goals and expectations for all the Sous Chefs, based on the KRA and coaches & helps the team to meet and exceed these goals by taking an active interest in their performance improvement, welfare and development. Conducts annual performance appraisal review at the end of the year, determines and follows up on their development needs.
• Ensures all established Rules & Regulations are strictly adhering as per guidelines and policies.
• Plans, designs and implements detailed induction programmes and conducts On the Job Orientation training for newly employed employee in Kitchen.
• Coaches, councils & provides, constructive feedback and disciplines of all staff’s, under direct supervision and initiate immediate remedial action if necessary. Ensures that all culinary are maintaining a high standard of personal appearance and hygiene at all times.
• Works closely with the Human Resources on recruitment, training, hiring, performance evaluation, coaching, counseling, salary adjustment recommendations, transfers, promotions, dismissals and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
• Builds and maintains positive relationships with all internal customers and guests in order to exceed their needs
• Develops the skills of subordinates in the culinary arts by conducting periodic menu presentations and new recipe tests. Remains networked with specialist training professionals who can assist with the conduct of training programmes for advanced or specialist training.
• Ensures that all culinary staffs and trainees understand and comply with the Company’s Code of Conduct. Ensures compliance with world-class environment standards.

Preferred candidate profile

Qualification:

Essential: Diploma/Degree in Hotel Management from Indian or International Hotel Schools

Desirable: Post Graduate degree in Culinary Arts (Preferred) and Member of Local or International culinary associations (preferable)

Work Experience:

Should have overall good hands on experience in the industry between 15 – 20 years with specific 3 – 4 years of experience as Executive Chef in a 5 Star Hotel / Chain of Restaurants with proven track record in delivering high end innovative culinary experience, ensuring departmental profitability, leadership in coaching & developing chef’s and employee engagement etc.

Knowledge:

Exceptionally well organized, with the knowledge of all cuisine both (National & International), ability of volume production, food safety ability to maintain the highest quality standards, financials, purchase & receiving, knowledge of international & local food produce and thorough knowledge of Restaurant Operations and functional departments and hierarchy.

Knowledge of latest training techniques, materials, systems, best practices in training and thorough knowledge of Training Need Identification methods, assessment techniques, international and national standards.

Skills:

Handling of equipments, preparation and presentation of various authentic cuisines, innovation, menu engineering beverages & food pairing skills, excellent communication, coaching & counseling skills (people training & management skills), team & grievance handling and computer literate.

Attitude:

Guest / Customer-focused, eye-for-detail, go-getter, self motivated, team player, concern for employees, innovative thinking, approachable, good listener and pleasing pleasant personality.

Age:

Between 35 - 45 years

Perks and benefits

GMC provided by the company.

Intrested ones kindly send the CV on hrdpnq@cafs.in or on 8856940701.