30 Executive Chef Jobs - Page 2

Lead the Kitchen Team Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Staff Briefing, Rostering. Indenting, Ordering, Material Management Explore New menu options Improve profitability of the kitchen by effective cost control and wastage elimination Guest Interaction Ensure the Hygiene Standards are maintained in the Kitchen Ensure the Standard recipes are followed by the kitchen team Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

People Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues Train colleagues to make sure they deliver with compliance and to the standards we expect Recommend or initiate any HR elated actions where needed Guest Experience Make sure all food and beverage equipment is in operational condition and regularly cleaned Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction Responsible Business Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with Executive Chef Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment Other ad-hoc duties - unexpected moments when we have to pull together to get a task done Financial Help prepare the hotel s annual budget and the setting of departmental goals Monitor budget and control expenses with a focus on food, beverage and labour costs Working with the catering office, identify additional sales opportunities to enhance revenue Drive promotions that deliver great dining experiences for guests at a good value Make sure credit and financial transactions are handled in a secure manner Accountabilities This is the top food and beverage job in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. What we need from you Some college and/or advanced training in food and beverage management 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience Bachelor s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred Must speak local language Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law People Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues Train colleagues to make sure they deliver with compliance and to the standards we expect Recommend or initiate any HR elated actions where needed Guest Experience Make sure all food and beverage equipment is in operational condition and regularly cleaned Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction Responsible Business Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with Executive Chef Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment Other ad-hoc duties - unexpected moments when we have to pull together to get a task done Financial Help prepare the hotel s annual budget and the setting of departmental goals Monitor budget and control expenses with a focus on food, beverage and labour costs Working with the catering office, identify additional sales opportunities to enhance revenue Drive promotions that deliver great dining experiences for guests at a good value Make sure credit and financial transactions are handled in a secure manner Accountabilities This is the top food and beverage job in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. What we need from you Some college and/or advanced training in food and beverage management 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience Bachelor s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred Must speak local language Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law

Experience in South Indian Cuisiine ( Major) Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

The Executive Chef is the head of the kitchen, responsible for overseeing all culinary operations, including menu planning, food preparation, kitchen staff management, inventory control, and ensuring the highest standards of food quality,

Exciting opportunity for the position of Executive Chef for a pre-opening, mid-size hotel of a leading South Indian chain Hotel Management graduates with 15-20 years experience in branded properties are invited to apply Ideal candidates will possess strong leadership skills, comprehensive kitchen expertise, and excellent communication abilities A proven track record in menu development, cost control, and maintaining the highest standards of hygiene and safety is essential The Executive Chef will be responsible for overseeing all aspects of the hotel s culinary operations, including menu planning, food preparation, kitchen staff management, and ensuring customer satisfaction This is a unique opportunity to establish a new culinary identity and lead a team to deliver exceptional dining experiences Interested applicants should submit their resume and cover letter, detailing their relevant experience and culinary philosophy Shortlisted candidates will be contacted for an interview