Plan and Budget the food costs for all the Production Department.
Create a work environment that is high in employee morale and provides constant learning & development.
Develop systems and procedures that achieve higher cost efficiency and customer satisfaction.
Recruitment and Performance Appraisal/ Management of the staff in the department.
Develop & Implement the annual plan, linking the departments objectives to the units overall strategy.
Establish quality and quantity standards of food preparation & presentation.
Develop and Standardize new recipes in order to add variety
Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
Ensure availability of stock and raw materials through proper planning and co-ordination with the Stores department.
Monitor adherence to Safety, Hygiene and Cleanliness standards.
Work in association with the General Manager in the area of Promotions, Food Festivals, Menu planning & Pricing.
Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc.
Co-ordinate with the Chief Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc.
Staff and Schedule staff in order to optimize manpower.
Review the monthly business reports and develop a work plan.
Develop departmental trainers in association with the training department & oversee all the training activities within the department.
Address any grievance and counseling issues among the department staff
Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
Identify key communities, plan various initiatives and co-ordinate the support activities.

Executive Chef

TajSATS

Job Description

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