Hiring Executive Chef for High-end Café in Hyderabad - CTC 18-24 Lac pa

 

Hiring Executive chef

POSITION TITLE: Executive Chef (Senior Management Level)

REPORTS TO: MANAGEMENT

POSITION SUMMARY:

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Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the cafe resulting in outstanding customer satisfaction.

Additionally responsible for the smooth running of the kitchen and managing areas of profit, stock, wastage control, hygiene practices, and training within the kitchen.

COMMERCIALS:

It’s a full-time job.

Employee shall devote all professional effort and time towards discharge of obligations and shall not engage in any pursuit of any activity, professional or otherwise, during employment with our company.

Salary includes all allowances and taxation. The company will no bear extra allowance

PREREQUISITES:

·        Displays leadership in hospitality and exemplifies excellent customer service.

·        Experience in a similar position

·        Knowledge of human resource management

·        Excellent communication skills

·        Hardworking and passionate

·        Work under pressure

·        Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Chef Duties and Responsibilities:

·        Trains, develops, and motivates supervisors and staff to meet and exceed established food preparation standards on a consistent basis.

·        Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the food at the cafe

·        Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.

·        Should be able to provide direction for all day-to-day operations in the kitchen.

·        Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.

·        Provides guidance and direction to subordinates, including setting performance and monitoring performance.

·        Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

·        Provides and supports service behaviors that are above and beyond customer satisfaction

·        Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual training when needed.

·        Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

·        Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.

·        Actively involves in menu development and maintaining updated and accurate costing, and SOP of all dishes prepared and sold in the operation.

·        Determines how food should be presented, and create decorative food displays.

·        Recognizes superior quality products, presentations, and flavor.

·        Ensures compliance with food handling and sanitation standards.

·        Follows proper handling and the right temperature of all food products.

·        Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and restaurant/café standards.

·        Reviews from customers and other data to identify areas of improvement.

·        Coordinates with the store/purchase in charge of the acquisition of needed goods and services.

·        Ensure all products are prepared in a consistent manner and meet quality standards.

·        Ensure proper grooming and hygiene standards for all kitchen staff.

·        Ensures all kitchen employees maintain required food handling and sanitation certifications.

·        Ensure proper purchasing and food storage standards in the kitchen.

·        Ensure sufficient staffing levels are scheduled to accommodate business demands. To ensure all positions are filled and to cut down on attrition

·        Follows and enforces all applicable procedures specified for kitchen and food servers.

·        Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.

·        Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.

·        Frequently review finished products for quality and presentation before the orders are sent to guests.

·        Ensures disciplinary procedures are completed according to operational Standards and Management Policy.

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