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    • Executive Chef - Delhi - DLF Hospitality

    DLF Hospitality
    DLF Hospitality Delhi

    1 month ago

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    Description

    About the Job

    Profile Summary:

    A seasoned chef with fine dining experience is sought to lead our culinary team. The ideal candidate will oversee a high-performing kitchen, driving menu innovation and quality food production while collaborating with restaurant managers to optimize food and beverage operations.

    Key Responsibilities:

    • Prepare innovative cuisine of exceptional quality, presentation, and flavor for dining rooms, banquets, and other facilities to exceed member expectations.
    • Ensure seamless kitchen operations, manage profit areas, stock, waste control, hygiene practices, and training to maintain a clean and efficient environment.
    • Develop and motivate executives, supervisors, and culinary staff to meet and surpass established food preparation standards.
    • Demonstrate leadership by fostering a positive work environment, counseling employees as needed, and showcasing a dedicated and professional approach to management.
    • Provide guidance and direction to subordinates, set performance standards, and monitor progress.
    • Utilize strong interpersonal and communication skills to lead and influence kitchen staff.
    • Enhance service by communicating member needs, providing guidance, feedback, and individual coaching when necessary.
    • Delegate tasks to develop executives, supervisors, and subordinates to accept responsibility and achieve clearly defined goals and objectives.
    • Review staffing levels to ensure member service, operational needs, and financial objectives are met.
    • Promote menu development and maintain accurate costing of dishes prepared and sold in the Food and Beverage operation.
    • Create decorative food displays and ensure compliance with food handling and sanitation standards.
    • Maintain equipment in working order, adhering to local Health department and Club standards.
    • Ensure high-quality receiving, storage, production, and presentation of food.

    Requirements:

    • Bachelor's degree in Hospitality/Culinary Arts.
    • At least 15 years of kitchen experience in a similar capacity or function in a five-star hotel.
    • Proven track record of leading and supervising junior chefs.
    • Ability to understand P&L statements.
    • Strong background in HACCP procedures and application.
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