Head Chef

Role & responsibilities

• To ensure overall smooth operations of entire kitchen(s) functioning.
• To prepare strategic action plan to meet the organization vision and mission.
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.
• Support Cluster F&B with Menu Pricing and Innovation.
• Implementation of innovative menu and new promotional strategies to maximize revenue.
• Track food costs while managing vendors to provide standard cost-efficient products.
• Estimate food consumption and requisition of food purchase.
• Standardize production recipes to ensure consistent quality.
• Implement and maintain culinary excellence standards.
• Train and manage kitchen personnel and supervise all culinary activities as per SOP.
• Should have specialization in any cuisine and have considerable knowledge about world cuisine and latest culinary trends.
• Ensures a timely check on F&B equipment and purchases.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Well versed with Food Safety and Standards Authority of India (FSSAI) norms and Hazard Analysis and Critical Control Points (HACCP).
• Interacts with customers to obtain feedback on product quality and service levels.
• Responds to and handles customer problems and complaints.
• Responsible for recruitment of Commis as per operational/business needs.