Job Description
Job Title: Executive Chef
Key Responsibilities:
• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Requires excellent food knowledge and a full understanding of culinary terms.
• Must read, understand, follow, and prepare company recipes by maintaining quality and consistency in taste according to corporate office instructions.
• Must be proficient in completing tasks, work efficiently, and productively.
• Can work in any section of a kitchen.
• Coordinates and supervises team members assigned to their section, assigns, and delegates tasks accordingly.
• Undertakes daily recipe reviews and maintains immaculate recipe folders.
• Responsible for following through on requests within their area of responsibility received from direct supervisors or managers on duty; this includes show plates, food samples, and random food tastings.
• Controls production levels and recommends ideas for improvements and better cost controlling.
• Must oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
• Maintains Public Health standards according to company expectations and regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Ensures correct HACCP program implementation.
• Maintains assigned areas in preparation for announced or unannounced United States Public Health inspections.
• Reports for duty at assigned times, follows supervisor instructions, and ensures personal appearance, uniform, and hygiene meet company rules and regulations.
Financial Responsibilities:
• This position is responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards them to the Executive Chef for approval.
• May prepare various reports and letters utilizing personal computer systems and equipment.
• Ensures items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
Motivational Responsibilities:
• Monitors and manages assigned workstation functions.
• Monitors the assignment of duties and responsibilities to staff.
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
Qualifications and Education:
• A minimum of 5 years in an upscale hotel, resort, cruise ship, or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Strong communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of personalized service principles including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possesses a good understanding of basic accounting principles such as numbering flow, Debits/Credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence and establish a good rapport with Senior Officers and the corporate office.
Key Responsibilities:
• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Requires excellent food knowledge and a full understanding of culinary terms.
• Must read, understand, follow, and prepare company recipes by maintaining quality and consistency in taste according to corporate office instructions.
• Must be proficient in completing tasks, work efficiently, and productively.
• Can work in any section of a kitchen.
• Coordinates and supervises team members assigned to their section, assigns, and delegates tasks accordingly.
• Undertakes daily recipe reviews and maintains immaculate recipe folders.
• Responsible for following through on requests within their area of responsibility received from direct supervisors or managers on duty; this includes show plates, food samples, and random food tastings.
• Controls production levels and recommends ideas for improvements and better cost controlling.
• Must oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
• Maintains Public Health standards according to company expectations and regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.).
• Ensures correct HACCP program implementation.
• Maintains assigned areas in preparation for announced or unannounced United States Public Health inspections.
• Reports for duty at assigned times, follows supervisor instructions, and ensures personal appearance, uniform, and hygiene meet company rules and regulations.
Financial Responsibilities:
• This position is responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards them to the Executive Chef for approval.
• May prepare various reports and letters utilizing personal computer systems and equipment.
• Ensures items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
Motivational Responsibilities:
• Monitors and manages assigned workstation functions.
• Monitors the assignment of duties and responsibilities to staff.
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
Qualifications and Education:
• A minimum of 5 years in an upscale hotel, resort, cruise ship, or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Strong communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of personalized service principles including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possesses a good understanding of basic accounting principles such as numbering flow, Debits/Credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence and establish a good rapport with Senior Officers and the corporate office.
💡 Quick Summary
Seeking a career-building opportunity? The Chef Tournant position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Haryana offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
