Regional Chef

Position Title: Regional Chef

Experience:

Minimum 15 years of experience in hands on cooking: Including New Culinary Trends.

Preferred experience of working in Banquet Kitchen/ Cruise-liner/ Institutional Catering.

Job Purpose:

This position is created for Culinary Excellence: To develop new food concepts, region specific effective menus and bring standardization of food taste, texture & presentation across the Region.

• Regional Chef is responsible to validate Menu for all sites as per the Contractual Guidelines.
• Organize continuous chef training on QHSE, HACCP and Waste management.
• Regional Chef is responsible for Region Food cost & Labour cost control and consolidating Consumer Feedback to further improve food services.
• Create Culinary engagement programs with site Executives chefs and food platform chefs.
• Regional Chef needs to collaborate with Regional HR, Procurement, and Regional Ops team for effective kitchen operations.
• Regional Chef to create Event Menu Folder with New food Concepts at effective pricing for large gathering events & theme Breaks.
• Ensuring Site Kitchen Equipment Health and introducing modern equipments for smooth & effective kitchen operations.
• Weekly/Monthly Kitchen & Stores Audits to ensure compliance with company food health guidelines.

Total Headcount (Direct) Supervised: 8-10

Total Headcount (Direct / Indirect) Supervised: 15-20

Position reporting to: Segment Culinary Lead / Segment Head