Executive Chef
- Savanne
- Negotiable
- Permanent
- Added 04/07/2025
- Closing 03/08/2025
- Deeksha Gujudhur
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Provide leadership, direction, supervision and motivation to the team, as per Standards
- Conduct Performance Appraisal/competency evaluation and identify necessary training measures of Kitchen TMs
- Conduct selection, recruitment and promotion of Kitchen personnel
- Keep his superior informed about all unusual matters concerning any plans affecting his/her area
- Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior / HR
- Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
- Assist in the building of an efficient team by taking interest in their welfare, safety and development
- Coordinate & supervise activities to ensure optimum care and assistance to guests
- Establish and maintain effective employee relations
- Consult daily events for planning purposes
- Handling and monitoring of guests complaints and the relevant follow up action required
- Participate in Eco Standard/Sustainable Responsibility set by the hotel
- Handle and monitor of guests complaints and the relevant follow up action required
- Formulate a short and long term TM work schedule
- Ensure that all equipment is in good condition
- Ensure adherence to the duty roster such that there is complete coverage at all times
- Manage work equipment inventory and expenses
- Monitor the outlet’s operation equipment in collaboration with stewarding
- Prepare requisitions of supplies
- Miminise wastage as per set standard
- Ensure energy saving (electricity, gas, water)
- Prepare and manage the outlet budget (Capex, Opex etc).
- Ensure a proper manning during the shift
- Prepare all “fiches techniques” and submit it to cost controller for fixing of price
- Ensure respective TMs are operating as per Quality Management System
- Ensure respective TMs are operating as per S&H regulations and policies
- Ensure that kitchen operations is manned and operated as per instructions
- Ensure smooth and satisfactory hand-over between shifts
- Ensure proper grooming of team members as per standard
- Ensure proper housekeeping in the kitchen
- Control quality of food by tasting and verifying texture and consistency
- Participate in food production as and when required
- Manage and control his/her Kitchen and stewarding department
- Comply with all the sustainability commitments and practices implemented within business units
- Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society
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