Head Chef - F&B

FUNCTIONAL RESPONSIBILTIES:

• To ensure overall smooth operations of entire kitchen(s) functioning.
• To prepare strategic action plan to meet the organization vision and
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost
• Support Cluster F&B with Menu Pricing and
• Implementation of innovative menu and new promotional strategies to maximize revenue.
• Track food costs while managing vendors to provide standard cost-efficient
• Estimate food consumption and requisition of food
• Standardize production recipes to ensure consistent
• Implement and maintain culinary excellence
• Train and manage kitchen personnel and supervise all culinary activities as per
• Should have specialization in any cuisine and have considerable knowledge about world cuisine and latest culinary trends.
• Ensures a timely check on F&B equipment and purchases.
• Approves the requisition of products and other necessary food
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Well versed with Food Safety and Standards Authority of India

  (

  FSSAI)

  norms and Hazard Analysis and Critical Control Points

  (

  HACCP)

  .
• Interacts with customers to obtain feedback on product quality and service levels.
• Responds to and handles customer problems and
• Responsible for recruitment of Commis as per operational/business needs.