Executive Chef

Company Description

Shilton Hospitality Pvt Ltd is a diverse hospitality company offering exceptional services through its business hotels, resto-bars, catering facilities, music festivals, and leisure resorts. With a focus on providing top-notch guest experiences, Shilton Hospitality is recognized for its innovative approach to creating unique destinations. The company has a reputation for excellence in hospitality and events, catering to a wide range of customer needs. Join our team and be part of an organization that delivers quality service and memorable experiences.

Job Summary:

TheUnitExecutive Chef/ SousChefshall assume responsibility for upholding high-quality standards while promoting the culinary operations of the unit brands affiliated with Shilton Hospitality. The Executive Chef/ Sous Chefwill take on the vital responsibility of upholding the highest standards of quality while passionately promoting the culinary operations of the various unit brands associated with Shilton Hospitality. This esteemed position demands a steadfast commitment to crafting exceptional culinary experiences that delight the senses, alongsidemaintainingrigorous quality benchmarks that ensure excellence.

The role encompasses the creative development of enticing menus, the meticulous management of kitchen operations, and the training and mentoring of culinary staff to foster a skilled team.

Additionally, it requires a keen focus on ensuring compliance with stringent food safety and hygiene regulations, safeguarding the health and well-being of every guest.

In this collaborative environment, the Unit Executive Chef/ Sous Chefwill work closely with the Group Corporate Chef and Corporate General Manager, driving innovation and enhancing the culinary offerings. This partnership aims to elevate the dining experience while expertly managing cost efficiency and profitability,ultimately contributingto the overall success of the brand.

Key Responsibilities:

Culinary Leadership:

• Develop and executesmoothculinaryoperationsand Admin, menus, and recipes that align with the company's brand and customer preferences.
• Lead culinary teams at the unitlocations, providing guidance, training, and mentorship to ensure consistent quality, cost controllingand execution.
• Stay abreast of culinary
  trends, techniques, and ingredients to innovate and enhance menu offerings.
• Recruit new talent/ Train and mentoraccording to the specified needs.

Operational Management:

• Oversee kitchen operations to ensure efficient workflow, food quality, and adherence to food safety standards.
• Collaborate with procurement and supply chain teams to source quality ingredients while managing costs and inventory effectively.
• Monitorunitkitchen budgets and expenses, implementing cost-saving measures without compromising on quality.

Quality Assurance:

• Maintainhigh standardsof food preparation, presentation, and service quality across all outlets.
• Conduct regular inspections and audits to ensure compliance with health and safety regulations andcompliance.
• Uphold exemplary standards in food preparation, presentation, and service quality throughout all dining outlets.
• Implement systematic inspections and comprehensive audits to guarantee adherence to health and safety regulations, as well as alignment with established company standards.
• Strive for excellence in every aspect of the customer experience, ensuring consistency and satisfaction at all levels.
• All the Dishes undergo strict preparation and plating procedures as per the Unitsdefined standards

Revenue

• Responsible for the Food revenue oftheirunit outlet.
• Plan innovative and continuous activities to improve Food sales attheoutlets.
• Devise strategies to increase sales at all Food delivery apps.
• Review weekly and monthly schedules to meet forecastcostand budget.

Cost Control:

• Responsible for the Food cost of all properties.
• Make sure the cost is kept under the desired percentageas prescribed bythe management.
• Work closely with the procurement manager tomonitorand control the cost of the products.
• Review the recipe cost as and whenrequired.
• Make sure the wastage is to the minimum per the standard.
• Discuss daily food cost reports with key kitchen and F&B team members
• Monthly food cost report with detailed explanation to besubmitted.
• Ensure proper purchasing, receiving and food storage standards in the kitchen

.

Menu Development and Innovation:

• Develop seasonal and specialty menus that reflect current culinary trends and customer preferences.
• Collaborate with marketing and operations teams to create promotional and themed dining experiences.
• Ensure menu offerings are profitable and contribute to overall businessobjectives.

Training and Development:

• Train, mentor, and develop culinary staff, fostering a culture of continuous learning and professional growth.
• Conduct workshops and training sessions to enhance culinary skills, techniques, and knowledge among team members.
• Promote teamwork and collaboration within the culinary team and across departments.
• Ensure staffing levels are scheduled according to the companymanpowerbudget.
• Ensures disciplinary procedures and documentation are completed according to Standard Operational Procedure and Management Policy.

Stakeholder Engagement:

• Collaborate with senior management to align culinary strategies with business goals andobjectives.
• Act as a culinary ambassador for the company,representingculinary excellence and innovation internally and externally.
• Build andmaintainrelationships with suppliers, vendors, and industry partners to support culinary initiatives.

Supervisory Responsibilities

Direct Reports

• Refer,retains, trains, coaches, guides, and develops direct reporting staff using company-wide processes, tools, and resources

Indirect Reports

• May delegate work to others and provide guidance, direction and mentoring to indirect reports

Qualifications and Skills:

• Proven experience as an ExecutiveSousChef orSousChef in the hospitality industry, with a minimum of6years in a leadership role.
• Culinary degree or equivalent certification from an accredited culinary school.
• Strong knowledge of culinary techniques, food trends, and global cuisines.
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage multiple priorities in a fast-paced environment whilemaintainingattention to detail.
• Proficiencyin culinary software and systems

  .

Working Conditions:

• Full-time position with flexibleoperationalhours based onunit'sneeds.
• May require travel to various locations for culinary inspections, menu tastings, and team meetings.
• Travel required to other cities fortrainingand other culinary inspections