Executive chef

Executive Chef Responsibilities Job Purpose: - To provide innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time meeting the established quality and presentation standards. Managerial .Plan and Budget the food costs for all the F & B outlets .Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan. .Develop systems and procedures that achieve higher cost efficiency and guest satisfaction .Recruitment and Performance Appraisal/ Management of the staff in the department. .Develop & Implement the annual plan using the Tata Business Excellence Model framework, linking the department's objectives to the unit's overall strategy. Operational .Establish quality and quantity standards of food preparation & presentation. .Develop and Standardize new recipes in order to add variety to the F & B outlets. .Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. .Ensure availability of stock and raw materials through proper planning and co-ordination with the Purchase department. .Monitor adherence to Safety, Hygiene and Cleanliness standards. .Work in association with the F & B Manager in the area of Promotions, Food Festivals, Menu planning & Pricing. .Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc. .Co-ordinate with the Chief Engineer for Preventive Maintenance,