Executive Chef

As an Executive Chef, your role involves the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the dining rooms, banquets, and other food facilities to ensure outstanding guest satisfaction. You will also be responsible for managing the smooth running of the kitchen, focusing on profit, stock control, wastage control, hygiene practices, and staff training. Key Responsibilities: - Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed food preparation standards. - Teach preparation according to defined recipes, constantly seeking ways to enhance the cuisine at the property. - Demonstrate exceptional leadership by fostering a positive work environment, counseling employees when necessary, and maintaining a professional management approach. - Provide direction for all day-to-day kitchen operations and understand employee roles to fill in or delegate appropriately. - Set performance standards, monitor performance, and provide guidance and direction to subordinates. - Lead and influence kitchen staff using interpersonal and communication skills. - Advocate for sound financial decision-making, integrity, and honesty while setting an example for the team. - Support exceptional service behaviors for customer satisfaction and retention. - Communicate and assist individuals in understanding guest needs, offering guidance, feedback, and coaching when required. - Delegate tasks to develop supervisors and subordinates, ensuring they meet defined goals and objectives. - Review staffing levels to meet guest service, operational needs, and financial goals. - Actively participate in menu development and maintain accurate costing of all dishes in the Food and Beverage operation. - Determine food presentation and create decorative food displays, recognizing superior quality products and flavors. - Ensure compliance with food handling and sanitation standards, maintaining proper food product handling and temperatures. - Maintain all kitchen equipment in working order as per local Health department and hotel standards. - Review guest satisfaction results and data for areas of improvement. - Coordinate with the purchase department for necessary goods and services. - Maintain consistency in food preparation, appearance, and quality standards. - Uphold grooming and hygiene standards for all kitchen staff. - Ensure all kitchen employees have the required food handling and sanitation certifications. - Implement proper purchasing, receiving, and food storage standards. - Interact with guests to gather feedback on food quality, presentation, and service levels. - Respond promptly and effectively to guest problems and complaints. - Maintain high-quality standards in food receiving, storage, production, and presentation. - Schedule sufficient staffing levels to meet business demands. Qualifications Required: - Education: Diploma (Preferred) - Experience: Total work experience of 10 years, including 5 years as an Executive Chef (Required) Benefits: - Food provided Location: - Guwahati - 781001, Assam: Reliably commute or plan to relocate before starting work (Required),