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Executive Chef

Mumbai, MH
Job Code:
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Job Details

Coaches and provides leadership to all the staff of the kitchen, either directly or through the Executive Sous Chef, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action.Ensures consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the General Manager.Recruitment, training and development of all kitchen employees, whilst communicating with Human ResourcesStrong and effective communication with all departments specifically Accounting, Restaurants, Banquets, and Catering.Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.Assist and coach in the organization of other staff to reduce the workload or meet the deadlines of the department.1268Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality. Ensure implementation and maintenance of department objectives and to ensure they are met and exceeded.Manager determines is necessary to discuss any operational aspects of the kitchen. Ensure that the delegation of tasks and food production is organized through the use of prep sheets from the Executive Sous Chef and Chef de Partie(s).
Additional Degree: BHM (Hotel Management)

Experience: 2-7


Chef (All) | Culinary/Kitchen | Operations
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