Hiring For Executive Chef , For client site in Jamnagar

5 - 8 Years
Jamnagar

Job Description


Ensuring promptness, freshness and quality of dishes. Coordinating cooks' tasks. ... Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase order

Operations:

Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

Should be able to provide direction for all day-to-day operations in the kitchen.

Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

Determines how food should be presented, and create decorative food displays.

Recognizes superior quality products, presentations and flavour. 

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

Coordinates with the purchase department for acquisition of needed goods and services.

Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

Ensure proper grooming and hygiene standards for all kitchen staffs.

Ensures all kitchen employees maintain required food handling and sanitation certifications.

Ensure proper purchasing, receiving and food storage standards in the kitchen.

Interacts with guests to obtain feedback on food quality, presentation and service levels.

Actively responds to and handles guest problems and complaints.

Maintain Quality levels of receiving, storage, production and presentation of food.

Ensure sufficient staffing levels are scheduled to accommodate business demands.

Follows and enforces all applicable safety procedures specified for kitchen and food servers.

Discuss daily food cost reports with key kitchen and F&B team members.

Review weekly and monthly schedules to meet forecast and budget.

Attend the daily morning meetings and other administrative sessions.

Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.

Frequently review finished products for quality and presentation before the orders are send to guest.

Able to perform additional duties as requested by the hotel management as and when required.

Interested candidates please share resume at Ajay.JOSHI@sodexo.com

Perks and Benefits 

Food & Accomodation

Salary: INR 5,00,000 - 6,50,000 PA.

Industry:Facility Management

Functional Area:Hotels, Restaurants

Role Category:Senior Management

Role:Executive/Master Chef

Keyskills

Desired Candidate Profile

Please refer to the Job description above

Company Profile

Sodexo Food Solutions India Pvt. Ltd. ces ces

Founded in Marseille in 1966 by Pierre Bellon, Sodexo is the global leader in services that improve Quality of Life, an essential factor in individual and organizational performance. Operating in 80 countries, Sodexo serves 75 million consumers each day through its unique combination of On-site Services, Benefits and Rewards Services and Personal and Home Services. Through its more than 100 services, Sodexo provides clients an integrated offering developed over 50 years of experience: from foodservices, reception, maintenance and cleaning, to facilities and equipment management; from Meal Pass, Gift Pass and Mobility Pass benefits for employees to in-home assistance and concierge services. Sodexo’s success and performance are founded on its independence, its sustainable business model and its ability to continuously develop and engage its 420,000 employees throughout the world.
Sodexo is included in the CAC 40 and DJSI indices.

Key figures (as of August 31, 2015)
19.8 billion euro in consolidated revenues,
420,000 employees,
19th largest employer worldwide,
80 countries,
32,000 sites,
75 million consumers served daily,
15 billion euro in market capitalization (as of July 7, 2016).
View Contact Details+

Recruiter Name:Ajay Joshi

Contact Company:Sodexo Food Solutions India Pvt. Ltd. ces ces

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