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