Executive Chef

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Executive Chef (Sonepat)

L

LAKSH HUMAN RESOURCE

Sonipat, Haryana

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15 hours ago

Full–time

Sonepat Executive Chef (Sonepat) Experience : 15 to 20 yrs Skills Required : Job Summary : Job Title: Executive Chef Reports To: Site Director Key Requirement: Experience in banqueting or bulk catering Team Size: 100

staff Services: Approx. 3,000 meals per day Accommodation: Yes, Bachelor Accommodation Span of Control: One Large Site Desired profile * 15 years experience in large catering (3,000 meals each day) and banqueting * Focus on food cost and wastage Key Result Areas:

• Responsible for all kitchen operations

• Preparation, Presentation & Standardization of recipes

• Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item is made exactly as per the recipe and the quality and quantity is consistent every time

• Consistently maintain standards of quality, cost, presentation and flavour of foods

• Develop new ideas for promotions, food festivals and other special events

• Inventory & Cost Control & Profitability

• Responsible for monitoring the daily raw material indent

• Ensure that all the processes and checklists are followed and maintained accurately on a daily basis

• Ensure that the goods are stored as per the laid down norms of the company

• Ensure that safety and hygiene policy is strictly followed at the site

• Spearheading and controlling activities related to purchase, store, food, cost, portion, budget, kitchen organization and kitchen equipment Schedule

• Ensures food quality, consistency and efficiency through volume for 100 PERCENT 25 customer satisfaction.

• Maintains fast, accurate service, and positive guest relations, while ensuring products are consistent with company quality standards.

• Menu planning, creating daily and weekly specials, creates special menu for functions, and determines portions sizes

• Approve the daily ordering. Also set the minimum levels of inventory for perishables.

• Keep wastage of food to the minimum at all stages of food production to control food cost

• To carry out any other duties pertaining to the department as assigned on a daily basis by the Management.

• Attend meetings and conduct departmental meetings whenever necessary. Maintain and enforce such systems and methods on the areas of F&B production as are laid down by the Management.

• Develop new products and improve on existing recipes, research on new methods of food production.

• Provides training and professional development opportunities for all kitchen staff