Executive Chef

Duties and Responsibilities

a. Responsible for food production in all the kitchens
b. To assist the F&B Manager in the development of new menus and menu changes
c. To recommend to the F&B Manager the price structure for various items in the menu in relation to competition
d. To recommend food and beverage standards and specifications and portions in clear relation to prices and external competition
e. To originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables
f. To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
g. To recommend the purchase of new items and delete the purchase of existing items which do not move
h. Responsible for maintaining reasonable cost control in food preparation
i. To keep wastage of food to the minimum at all stages of food production
j. To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision
k. To attend the general managers and F&B managers meeting and to conduct departmental meetings whenever necessary
l. To maintain and enforce such systems and methods in the area of F&B production as laid down by the management
m. To develop new products and improve on existing recipes and research new methods of food preparation
n. To ensure that employees in the department conform to house rules and policies of the Hotel
o. To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel
p. To initiate the performance evaluation of his subordinate staff
q. To formulate and ensure adherence to standard recipes.
r. To ensure that the main kitchen and all the satellite kitchens are clean at all times
s. To ensure that employees in the department conform to hygiene and sanitation practices
t. To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department
u. To keep abreast with the competition by conducting periodic competition and market surveys
v. To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement
w. To ensure regular sales calling for promoting business
x. To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:
Responsibility for food and service made available for the staff in the cafeteria
To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning
To develop standard procedures for new tasks and changed conditions
To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards
To co-ordinate pest control operations for all the kitchens
To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items
In addition to the above mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the managemen