Head Chef (Indian & Tandoor)

Company Brief

Churchgate Hospitality Private Limited (CHPL) (A division of Simmering Foods & Restaurants Pvt Ltd) is a leading Restaurant operator company owning multiple restaurant brands in the Premium Casual Dine and Fine Dine Space. Helmed by Chef Vikram Arora & Pranav M Rungta, with operations in Mumbai, Hyderabad and Bangalore, CHPL promises high quality food with focus on quality of ingredients and attentive Service. Tips: Provide a summary of the role, what success in the position looks like, and how this role fits into the organization overall.

We are looking for seasoned culinary personnel with minimum 12+ yrs of experience

As Chef De Cuisine, you will have an opportunity to run the Restaurant inspired by North Indian flavors as it is your own. Create your own seasonal menus with the ingredients of the local market, and always thrives to find new unique local artisan products. Promote F&B activities for marketing and social media, increase customer awareness and built loyalty with the local customer.

Be up to date on latest culinary trends in the industry.

Deliverables

· Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

· Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

· Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

· Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work Together”.

· Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.

· Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.

· Works with the Restaurant Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Kitchen.

· Supervise the Stewarding to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.

· Ensures that all guest-contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

· Handles all guest complaints (physical and digital) and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Maintains positive guest and colleague interactions with good working relationships.

Financial:

· Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

· Ensure that the Restaurant operates with the lowest possible cost structure while also delivering quality and high standard food and service to the internal customers.

· Assists in the preparation of the Annual Business Plan and Budgeting.

· Proactively manages food cost based on key performance indicators.

· Assists in the inventory management and maintenance of operating equipment and other assets.

· Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

· Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

· Maintains strong, professional relationship with the relevant representatives from competitor restaurants, business partners and other organisations

Qualifications
• Atleast 12-14 years experience in Indian & Tandoor Cuisine.
• Atleast 4-5 years experience as Sous Chef or higher
• Strategic Thinker, independent problem solving skills, and ability to drive consensus