The Executive Chef is responsible for all day-to-day management of the hotel's restaurant, kitchen, and catering requirements to ensure the highest standards of service delivery and customer satisfaction are achieved and that the hospitality operations are delivered in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.
§ The Executive Chef is responsible for assisting chef & cook with the smooth kitchen operation running.
§ Proven work experience and be well versed in both North and South Indian dishes
§ Supervise and motivate staff in the line with company procedures.
§ Take responsibility for own area, ensuring delivery is made effectively and efficiently.
§ Assist in weekly physical inventory
§ Supervises safe handling of food
§ Stocktaking ingredients and equipment, and placing orders as needed.
§ Creating new recipes to regularly update the menu.
§ Hands-on experience with various kitchen equipment
§ Advanced knowledge of culinary, baking and pastry techniques.
§ Leadership skills.
§ Ability to remain calm and undertake various tasks.
§ Excellent time management abilities.
§ Up-to-date knowledge of cooking techniques and recipes.
§ Familiarity with sanitation regulations.
Job Requirements;
§ Bachelor's or Master degree in Hospitality Management, Business Administration, or related field.
§ Minimum experience of 3 years required
§ Added Advantage Proven work experience and be well versed in both North and South Indian dishes
§ Able to work on weekends and public holidays
§ Ability to thrive in a high-pressure environment
§ Ability to work and stand for long hours
