Job Description
EXECUTIVE CHEF
Job Responsibilities / Accountabilities :
§ Responsible for food production in all the kitchens.
§ To assist Dir. F&B in the development of all new menus and menu changes.
§ To recommend to the Dir. F&B the price structure for various items in the Menu in relation to competition.
§ To recommend Food and Beverage standards and specifications and portions in clear relationship to prices and external competition.
§ To originate and approve the daily ‘Stewards List’ ordering meats, daily products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables.
§ To recommend the periodic purchases of special items, orders of canned and dried fruit, dried food stuffs both domestic and imported.
§ To recommend the purchase of new items and delete the purchase of existing items which do not move.
§ Responsible for maintaining reasonable cost control in food preparation.
§ To keep wastage of food to the minimum at all stages of food production.
§ To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision.
§ To attend the Executive and F&B meetings and to conduct departmental meetings whenever necessary.
§ To maintain and enforce such systems and methods in the area of F&B production as are laid down by the management.
§ To develop new products and improve on existing recipes and research new methods of food preparation.
§ To ensure that employees in the Department conform to policies and house rules of the hotel.
§ To work closely with the Banquet Manager, Assistant Managers in the F & B Service areas / restaurants and the Kitchen Steward (UT) for the attainment of the profit, quality an service standards of the Department and the Hotel.
§ To initiate the performance evaluation of his subordinate staff.
Supervises:
§ All kitchen personnel working in the Main Kitchen and the Satellite Kitchens or other outlets.
Area of Operation :
§ All food production areas in the Restaurant Chain and Catering Event locations.
Authority :
§ Participates in staff selection for his department. Recommending authority for promotions, increments and disciplinary action pertaining to his department.
Inter Departmental Co-ordination :
§ With the Banquet Manger regarding the timely food production for banquets.
§ With the Restaurant Managers regarding the timely production and pickup of all food orders, arrangements of buffet etc.
§ With the (UT) Kitchen Steward regarding overall Kitchen sanitation, the requirement of dishes for food service and for the maintenance of all kitchen’s equipment and the overall hygiene and sanitation of the kitchen areas.
§ With the F&B Controller / Accounts to review existing food costs and explore possible reduction without sacrificing quality.
§ With grocery stores for timely requisition and supply of issues from stores to the Main kitchen and other Satellite Kitchens.
§ With the Dir. Food & Beverage for reviewing existing menus. Recommending and planning new menus in consultation with the Dir. F&B or Director, For the final pricing of these new menus to co-ordinate with the F&B Control/Accounts.
§ With the Store Manger for personally checking the quality of certain special food items.
§ With the Store Manger for the purchase of certain special items that are needed by him for special parties, functions etc.
Staff / Training :
§ Ensures department employees are fully trained through constant O.T.J.
§ Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctionality.
§ Ensures practice of hygiene and safety precautions as well as compliance with hotel and company policies by the kitchen staff through training.
§ Ensures career development and succession planning for subordinates through training.
§ Uses company appraisal system to review the performance of direct subordinates and determine their development needs.
§ Decides on hiring, promotion, disciplinary action and performance related pay for subordinates.
§ Counsels subordinates in personal & work related matters.
§ Personally conducts key training’s.
Job Responsibilities / Accountabilities :
§ Responsible for food production in all the kitchens.
§ To assist Dir. F&B in the development of all new menus and menu changes.
§ To recommend to the Dir. F&B the price structure for various items in the Menu in relation to competition.
§ To recommend Food and Beverage standards and specifications and portions in clear relationship to prices and external competition.
§ To originate and approve the daily ‘Stewards List’ ordering meats, daily products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables.
§ To recommend the periodic purchases of special items, orders of canned and dried fruit, dried food stuffs both domestic and imported.
§ To recommend the purchase of new items and delete the purchase of existing items which do not move.
§ Responsible for maintaining reasonable cost control in food preparation.
§ To keep wastage of food to the minimum at all stages of food production.
§ To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision.
§ To attend the Executive and F&B meetings and to conduct departmental meetings whenever necessary.
§ To maintain and enforce such systems and methods in the area of F&B production as are laid down by the management.
§ To develop new products and improve on existing recipes and research new methods of food preparation.
§ To ensure that employees in the Department conform to policies and house rules of the hotel.
§ To work closely with the Banquet Manager, Assistant Managers in the F & B Service areas / restaurants and the Kitchen Steward (UT) for the attainment of the profit, quality an service standards of the Department and the Hotel.
§ To initiate the performance evaluation of his subordinate staff.
Supervises:
§ All kitchen personnel working in the Main Kitchen and the Satellite Kitchens or other outlets.
Area of Operation :
§ All food production areas in the Restaurant Chain and Catering Event locations.
Authority :
§ Participates in staff selection for his department. Recommending authority for promotions, increments and disciplinary action pertaining to his department.
Inter Departmental Co-ordination :
§ With the Banquet Manger regarding the timely food production for banquets.
§ With the Restaurant Managers regarding the timely production and pickup of all food orders, arrangements of buffet etc.
§ With the (UT) Kitchen Steward regarding overall Kitchen sanitation, the requirement of dishes for food service and for the maintenance of all kitchen’s equipment and the overall hygiene and sanitation of the kitchen areas.
§ With the F&B Controller / Accounts to review existing food costs and explore possible reduction without sacrificing quality.
§ With grocery stores for timely requisition and supply of issues from stores to the Main kitchen and other Satellite Kitchens.
§ With the Dir. Food & Beverage for reviewing existing menus. Recommending and planning new menus in consultation with the Dir. F&B or Director, For the final pricing of these new menus to co-ordinate with the F&B Control/Accounts.
§ With the Store Manger for personally checking the quality of certain special food items.
§ With the Store Manger for the purchase of certain special items that are needed by him for special parties, functions etc.
Staff / Training :
§ Ensures department employees are fully trained through constant O.T.J.
§ Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctionality.
§ Ensures practice of hygiene and safety precautions as well as compliance with hotel and company policies by the kitchen staff through training.
§ Ensures career development and succession planning for subordinates through training.
§ Uses company appraisal system to review the performance of direct subordinates and determine their development needs.
§ Decides on hiring, promotion, disciplinary action and performance related pay for subordinates.
§ Counsels subordinates in personal & work related matters.
§ Personally conducts key training’s.
💡 Quick Summary
Seeking a career-building opportunity? The Executive Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Jaipur 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.
