Executive Chef - Indian Cuisine

Company Description

MOETS Hospitality Group

JOB ROLE CLARITY DOCUMENT FOR EXECUTIVE CHEF - MOETS

Role Definition

VERY IMPORTANT

QUALIFICATIONS REQUIRED FOR THE EXECUTIVE CHEF ROLE

1. Culinary Education:

• A formal culinary education from a reputable culinary school or institute is a must

1. Work Experience:

• Extensive experience in the culinary industry is crucial. Several years of progressive experience in various kitchen roles, including line cook, sous chef, and chef de cuisine is required.

1. Culinary Skills:

• Exceptional culinary skills and knowledge of Indian, Modern Indian, Indian Regional Cuisine like Lucknawi, Punjabi, Mughali etc. An executive chef should be able to create and execute a diverse and high-quality menu that meets the standards of the restaurant.

1. Leadership and Management Skills:

• Strong leadership and management skills are critical for overseeing kitchen operations. An executive chef should be able to lead and inspire a kitchen team, delegate tasks effectively, and maintain a positive and efficient work environment.

1. Menu Planning and Cost Control:

• Experience in menu planning, development, and cost control is important. The executive is responsible for creating menus that balance culinary creativity with financial considerations.

1. Hygiene and Safety Knowledge:

• Knowledge of food safety and sanitation practices is crucial for maintaining high standards of hygiene in the kitchen. Executive chef should ensure that the kitchen operates in compliance with health and safety regulations.

1. Creativity and Innovation:

• The ability to bring creativity and innovation to the culinary offerings of the club is valued. This involves staying current with culinary trends, experimenting with new ingredients, and continuously improving the menu.

1. Communication Skills:

• Effective communication skills are necessary for interacting with kitchen staff, committee members and club members. Executive chef also needs to communicate with suppliers and vendors.

1. Time Management:

• The ability to manage time efficiently is crucial in a fast-paced kitchen environment. Executive chefs need to coordinate various tasks to ensure that meals are prepared and served on time.

1. Adaptability:

• The hospitality industry is dynamic, and an executive chef should be adaptable to changing circumstances, such as seasonal variations in ingredients, special events, or unexpected challenges.

Responsibility Deliverables:

1). Kitchen Management & Operations

2). Inventory & Food Cost Control

3). Training & Development of Kitchen Staff

Tasks & Activities

1). Kitchen Management & Operations

• To create a Kitchen / Food Safety Manual/Checklist/SOP for MOETS Restaurants
• Implement and maintain health and Covid Safety Procedures
• Maintenance Quality, Appearance & Taste of Food
• To Create and Finalise Standard Recipes & exercise portion control
• Effective guest interaction to enhance guest satisfaction
• Administration of orders to minimise shortages and wastage
• and effective stock control
• Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard
• Ensure staff hygiene and appearance as per Moets Standards
• Effective Communication with kitchen and service department to ensure the smooth running of the department
• To review current staff strengths & have optimum staff for operations!
• Overseeing interdepartmental communication and smooth functioning
• Report any theft or unethical practices to the ROM or GM Operations
• Achieving service excellence though Teamwork
• Maintain confidentiality of proprietary information, and protect company assets

2). Inventory & Food Cost Control

• Maintaining fridges and stores to the highest hygiene and stock rotation standards
• Effective management of staff food
• No Food to Leave Kitchen without KOT
• Determine monthly par stock levels and inform store.
• Check daily requisitions and approve the same
• Do monthly item wise sales analysis of menu
• To assist in the automation of the entire inventory, consumption and back office operations
• To measure the amount and quantity of stock going from mother store and base kitchens to other outlets and ODC!

3). Training & Development of Kitchen Staff

• Train Kitchen Staff with Standard Recipes to be prepared.
• Planinng Staff Rota at all outlets
• Create Recipe Chart with Presentation Pictures & Portion Size for Kitchen Staff to See
• Organise a weekly meeting with the kitchen team and discuss all operational and personal issues
• Plan a Weekly Training Schedule for having Kitchen Staff on different topics like HACCP / Fire Safety Etc.
• Train staff on a weekly basis on new cooking techniques, new recipes, new cuisines
• Using Hospitality Specific Training Sessions from websites like https://www.typsy.com/ or https://www.udemy.com/

Job Location

Kindly what&aposs app cv on 9873416462, no call strictly.