Executive ChefExecutive Chef

Jaipur, India
F&B Operations
1972
Job Description

AMAN

At Aman we are on a mission to create the world’s ultimate luxury lifestyle brand; hotels, resorts, experiences and products which transform our guests’ perspectives and daily lives. To achieve our ambitions, we capitalise on our unique combination of world-class and diverse talent, unmatched design, and access to locations, cultures and experiences few are privy to. We live by the ‘Aman way of life’ – a mindset shared by our guests and employees which creates a lifelong sense of belonging driven by our values of:

Invest in individuality – fostering an environment where each person can push boundaries, take risks and challenge norms.

Nurture pathfinder spirit – exploring experiences, opportunities and locations which transform into new exciting ventures.

Act like owners – taking the charge, leading by example and an immense sense of pride in their work.

Celebrate communities – ensuring that every member of our community is looked after and nurtured in a compassionate, respectful and collaborative manner.


LOCATION

This position is located at Amanbagh, jaipur, Rajasthan, India


POSITION OVERVIEW

The Executive Chef is responsible for providing overall leadership, creative development and quality assurance of the property's culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.


RESPONSIBILITIES
Make regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Coordinate all training activities for main kitchen, bakery, pastry and other production and service employees, including the identification and analysis of training needs.
Develop recipes in line with company directions, nutritional needs, product specifications, portion control, ease of preparation and established procedures to deliver GP within budgetary constraints.
Perform administrative duties such as equipment purchases, repairs and monitoring any mis usage.
Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations and changes
Rectifying arising problems or costumers’ complaints
Monitor payroll records
Recruit and manage kitchen staff
Maintain a positive and professional approach with co-workers and customers

QUALIFICATIONS
Knowledge of kitchen procedures is mandatory.
At least 5 years previous management experience.
Serve Safe / FOSTAC Certified, preffered
Must be prepared to be hands-on in the kitchen