• Sonepat
  • Save Job
  • 15 - 20 Years
  • Posted : above 1 month

Job Description:

Sonepat Executive Chef (Sonepat) Experience 15 to 20 yrs Skills Required Job Summary Job Title Executive Chef Reports To Site Director Key Requirement Experience in banqueting or bulk catering Team Size 100 staff Services Approx 3,000 meals per day Accommodation Yes, Bachelor Accommodation Span of Control One Large Site Desired profile * 15 years experience in large catering (3,000 meals each day) and banqueting * Focus on food cost and wastage Key Result Areas - Responsible for all kitchen operations - Preparation, Presentation & Standardization of recipes - Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item is made exactly as per the recipe and the quality and quantity is consistent every time - Consistently maintain standards of quality, cost, presentation and flavour of foods - Develop new ideas for promotions, food festivals and other special events - Inventory & Cost Control & Profitability - Responsible for monitoring the daily raw material indent - Ensure that all the processes and checklists are followed and maintained accurately on a daily basis - Ensure that the goods are stored as per the laid down norms of the company - Ensure that safety and hygiene policy is strictly followed at the site - Spearheading and controlling activities related to purchase, store, food, cost, portion, budget, kitchen organization and kitchen equipment Schedule - Ensures food quality, consistency and efficiency through volume for 100 PERCENT 25 customer satisfaction - Maintains fast, accurate service, and positive guest relations, while ensuring products are consistent with company quality standards - Menu planning, creating daily and weekly specials, creates special menu for functions, and determines portions sizes - Approve the daily ordering Also set the minimum levels of inventory for perishables - Keep wastage of food to the minimum at all stages of food production to control food cost - To carry out any other duties pertaining to the department as assigned on a daily basis by the Management - Attend meetings and conduct departmental meetings whenever necessary Maintain and enforce such systems and methods on the areas of F&B production as are laid down by the Management - Develop new products and improve on existing recipes, research on new methods of food production - Provides training and professional development opportunities for all kitchen staff

Profile Summary:

Employment Type : Full Time
Eligibility : Any Graduate
Industry : Consulting Services
Functional Area : Hotel/Restaurant
Role : Chef (All)
Salary : As per Industry Standards
Deadline : 16th Mar 2020

Key Skills:

Company Profile:


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