To maintain a high customer service focus by approaching your job with the customers always in mind.
To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
To ensure that the departments operational budget is strictly adhered to and that all costs are strictly controlled in accordance with the approved budgets.
To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.
Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received, handled and transported to outlets, if possible as per HACCP requirements.
To develop and build a solid and stable team environment and to coach and develop all subordinates.
To identify market needs and trends in terms of food items for all outlets and convey these to all subordinates.
For direct supervision of the following employees:
Commis I, II & III
To assess and monitor cleanliness on a daily basis, liaising with the Team Members to ensure all equipment remains clean and in good working order.
To assist in general food production work where required.
To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
To plan the menus and monitor the food quality for all restaurants and / or food service areas.
To effectively manage the performance of employees, ensuring that policies and procedures are observed and adhered to consistently.
To liaise closely with the Sous Chefs and Team, ensuring food quality and preparation techniques are of the highest standard.
To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
To compile menus and recipes and train staff accordingly.
Ensuring all Hotel/Restaurant policies and procedures are correctly observed and followed.
To conduct regular communication meetings and training sessions to ensure that skills and knowledge remain at an optimum.
Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.
To follow, train and monitor Fire & Safety procedures.
To represent the Kitchen and make decisions on his behalf in his absence.
Salary: Not Disclosed by Recruiter
Industry:Travel / Hotels / Restaurants / Airlines / Railways
Functional Area:Hotels, Restaurants
Role Category:Food & Beverage
Role:Executive Sous Chef/Chef De Cuisine
Employment Type:Permanent Job, Full Time
Desired Candidate Profile
Minimum 6 years kitchen hands on experience in a recognized Hotel/Restaurant in a senior position
Creative and open minded, willing to work extra hours if necessary. Pleasant personality with good people management. Able to displaying and enforcing discipline
Basic Knowledge of Computer is must
UG:BHM - Hotel Management, Diploma - Hotel Management
Recruiter Name:Mr. Saikat, Ms. Piyali
Contact Company:NMD PLACEMENT CONSULTANCY PVT. LTD
Reference Id:Executive Chef - 11.12.17