Executive Chef

Education and Experience

· High school diploma or Graduation in Hotel management; 18 years’ experience in the culinary, food and beverage, or related professional area.

OR

· 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 16 years’ experience in the culinary, food and beverage, or related professional area.

Job Responsibilities:

· Responsible for Providing direction for all day-to-day kitchen operations.

· Responsible for providing quality, hygiene and tasty food to students, faculties and guests.

· Responsible for Food cost and quality management.

· Ensuring food preparation follows under the FSSAI guidelines and maintaining audit record.

· Responsible to prepare menus and guiding team to execute effectively.

· Ensures employees follows organization policies and procedures on day-to-day operations.

· Encourages and builds mutual trust, respect, and cooperation among team members.

· Serving as a role model to demonstrate appropriate behaviors.

· Responsible to build quality talent and provide on job training as needed.

· Establishes and maintains openness, collaborative relationships with employees and ensures employees do the same within the team.

· Responsible to receive customer feedbacks and developing plan for improvement.

· Ensure keep upgrading culinary innovation time to time.

Goal Setting:

· Responsible to set goals and making employes to achieve efficiency.

· Setting and following work place safety policies and procedures and making team to follow effectively.

· Manages department controllable expenses including food cost, supplies, uniforms and equipment.

· Participates in the budgeting process for areas of responsibility.

· Making ready all kitchens for audits as per the complains.

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Training & Development:

• Identifies the development needs of employees and coaching, mentoring, helping to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Training the kitchen associates on the job technical skills.
• Administers the performance appraisal process for direct report managers.
• Ensure all employees trained and aware on food safety and personal safety FSSAI guidelines.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

MANAGEMENT COMPETENCIES

Leadership

· Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.

· Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding...

· Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.

· Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the university in alignment with its values.

Managing Execution

· Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.

· Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.

· Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

· Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.

· Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the university hostel’s service standards.

Generating Talent and Organizational Capability

· Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.

· Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Personal Expertise

· Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.

· Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.

· Technical Knowledge - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges

o Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.

o Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.

o Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.

o Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.

o Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.

o Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.

· Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

o Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

o Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

o Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.

o Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.

o Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Pay: ₹100,000.00 - ₹150,000.00 per month

Work Location: In person