Head Chef

We are primarily looking for Chefs who have worked in Large Organizations like Compass and Sodexo etc., managing the food and beverage menus for many units/offices.

FINANCIAL
• Accountable for planning and directing food preparation and culinary activities by all kitchen staff.
• Modify menus to create new ones that meet higher quality and health standards and ensure customer delight
• Forecast daily food requirements, costs and monitor stock and item movements.
• Develops standard recipes presentation, ensure compliance with nutrition, hygiene and sanitation regulations and safety standards as per hospital protocols.
• Establishes controls to minimize supply waste and cooked food waste, exercises portion control and consistency in service.
• Tracks and controls food cost, wastages, inventory and other kitchen related costs on weekly basis.
• Discuss fortnightly food cost reports with key kitchen and F&B team members.

PEOPLE
• Recruit and manage kitchen staff, supervise kitchen staff's activities .
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Holds everyday meeting with the kitchen staff, brief, guide and groom them, ensure proper staffing for maximum productivity, required controls and profitability .
• Monitor the duty roster and manages the shift and leave requests in coordination with the F&B Manager

CUSTOMER
• Supervise patient room service operations, meal deliveries to hostels, canteens, pantries and cafeteria foods & services.
• Handles critical customer feedback and complaints in the most professional and desired way to regain customer trust.
• Have regular rounds on the floor across the kitchen area, cafeteria, canteens etc. and interacts with the customers to gauge the customer satisfaction, collates feedback and use the information towards enhancing the service

OPERATIONS
• Drive HACCP procedures and ensure compliance with food handling and as per laws dictated in FSMS.
• Cooks and directly supervise the cooking of items and involves in the output across the categories of cuisines and services.
• Give prepared plates the final touch for VIP patients/ visitors and whenever required .
• Supervise and perform required administrative duties related to kitchen activities
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Arrange for equipment procurement and repairs if required.
• Always keeps abreast with latest cooking and food trends and best practices in the industry and in the world.

WORK EXPERIENCE-
• 7-10 years of relevant experience preferably as Head Chef in a fairly large set-up.
• Excellent record of kitchen management .
• Experience in handling high level customer complaints .
• Team leadership and managerial skills, proven ability to manage and evaluate kitchen staff .
• Strong communication and relationship skills .
• Planning, organizing and decision-making skills .
• Can keep up with latest cooking, food trends and best practices