Executive Chef - India - Lesiure Hotels
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Lesiure Hotels
India
Verified Company
3 weeks ago
Description
Responsibilities
Job Summary
To provide innovative and artistically superior, and cost-efficient food and beverage products that enhance the reputation of all the food outlets, at the same time meeting the established quality and presentation standards.
Managerial
- Plan and Budget the food costs for all the F & B outlets
- Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction
- Recruitment and Performance Appraisal/ Management of the staff in the department.
Operational
- Establish quality and quantity standards for food preparation & presentation.
- Develop and Standardize new recipes in order to add variety to the F & B outlets.
- Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
- Ensure the availability of stock and raw materials through proper planning and coordination with the Purchase department.
- Monitor adherence to Safety, Hygiene and Cleanliness standards.
- Work in association with the F & B Manager in the area of Promotions, Food Festivals, Menu planning & Pricing.
- Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc.
- Coordinate with the Chief Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc.
- Ensure through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
- Staff and Schedule staff in order to optimize manpower.
- Review the monthly business reports and develop a work plan.
- Develop departmental trainers in association with the training department & oversee all the training activities within the department.
- Address any grievance and counselling issues among the department staff.
- Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
- Identify key communities, plan various initiatives and coordinate the support activities.
Requirements:
Education:
- Diploma/Degree in Hotel Management.
- Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
- Knowledge of various aspects of food and nutrition, calorie values etc.
- Techniques in quantity food production and dispensing.
- Inventory management & Budgeting.
- Working knowledge of MS Office.
- Food Costing and Menu pricing techniques.
- Kitchen Planning & Design.
Experience
- Progression through various positions in the food production department and a minimum of 6 years experience in managing kitchens of International Brands in North India only. Having worked in Uttarakhand will be an added advantage.
- Implementing new F&B concepts, in the form of themes in speciality restaurants, coffee shops etc.
- Preopening.
- Exposure to international F & B production.
- If fitting into a Corporate role too(dual responsibility), should be willing to travel for a minimum of 15 days to other Group Hotels