16 Mar

Executive Chef - Chennai - Taj Hotels

Position
Executive Chef
Company
Taj Hotels
Location
Chennai TN
Opening
16 Mar, 2017 30+ days ago

Taj Hotels as the company that open the jobs vacancy, have some qualification and spesification especially for the Executive Chef jobs vacancy. To find out more information and about qualification and spesification details, walkin interview schedule, the address of the company, the company contact info (email/phone number) of Taj Hotels company, please start to apply for the job vacancy with fill the jobs application with click the 'Apply This Job' button below.

Position name
Executive Chef

Location
Chennai

Vacancies
1

Job Responsibilities

Department

Food Production

Job Title

Executive Chef

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.

Job Description

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 ESS 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 TBEM 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, Procurement of new equipment, Energy consumption etc.
  • Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
  • Staff and Schedule staff in order to optimize manpower.
  • Review the monthly business reports and develop a work plan.
  • Develop departmental trainers in association with the training department & oversee all the training activities within the department.
  • Address any grievance and counseling issues among the department staff.
  • Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
  • Identify key communities, plan various initiatives and co-ordinate the support activities.

Competency Profile – FP CP1

Threshold Competencies

Technical/Job orientation

Adherance to Organisation Values

Cost Consciousness

Self Motivation/ Initiative

Drive for continuous learning & improvement

Time Management

Differentiating Competencies (Executive Chef)

Competency
Proficiency Level

Strategic Thinking 2

Analytical Approach

2

Change Orientation

2

Coaching & Mentoring

3

Team Building & Orientation

3

Networking & Relationship building

2

Result Orientation

3

Service Orientation

3

Customer Orientation

3

Global Lifestyle & Cross cultural orientation

3

Proactivity

2

Creativity / Innovativeness

3

Empowerment

3

Managing crisis / uncertainities

2

Conflict resolution

3

Decision making

3

Knowledge/Skills
  • Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
  • Knowledge of various aspects of food and nutrition, calorie values etc.
  • Techniques in quantity food production and dispensing
  • Inventory management & Budgeting
  • Working knowledge of MS Office
  • Food Costing and Menu pricing techniques
  • Kitchen Planning & Design
Education
  • Diploma in Hotel Management /
  • Apprenticeship and specialized training from a culinary institute

Experience § Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 5 - 7 years experience in managing satellite kitchens/main kitchen § Handling production for banquets and outdoor catering. § Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops etc. § Pre-opening of restaurants
  • Exposure to international F & B production

Values

Tata Core Values

Job Requirements

Department

Food Production

Job Title

Executive Chef

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.

Job Description

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 ESS 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 TBEM 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, Procurement of new equipment, Energy consumption etc.
  • Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
  • Staff and Schedule staff in order to optimize manpower.
  • Review the monthly business reports and develop a work plan.
  • Develop departmental trainers in association with the training department & oversee all the training activities within the department.
  • Address any grievance and counseling issues among the department staff.
  • Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
  • Identify key communities, plan various initiatives and co-ordinate the support activities.

Competency Profile – FP CP1

Threshold Competencies

Technical/Job orientation

Adherance to Organisation Values

Cost Consciousness

Self Motivation/ Initiative

Drive for continuous learning & improvement

Time Management

Differentiating Competencies (Executive Chef)

Competency
Proficiency Level

Strategic Thinking 2

Analytical Approach

2

Change Orientation

2

Coaching & Mentoring

3

Team Building & Orientation

3

Networking & Relationship building

2

Result Orientation

3

Service Orientation

3

Customer Orientation

3

Global Lifestyle & Cross cultural orientation

3

Proactivity

2

Creativity / Innovativeness

3

Empowerment

3

Managing crisis / uncertainities

2

Conflict resolution

3

Decision making

3

Knowledge/Skills
  • Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
  • Knowledge of various aspects of food and nutrition, calorie values etc.
  • Techniques in quantity food production and dispensing
  • Inventory management & Budgeting
  • Working knowledge of MS Office
  • Food Costing and Menu pricing techniques
  • Kitchen Planning & Design
Education
  • Diploma in Hotel Management /
  • Apprenticeship and specialized training from a culinary institute

Experience § Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 5 - 7 years experience in managing satellite kitchens/main kitchen § Handling production for banquets and outdoor catering. § Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops etc. § Pre-opening of restaurants
  • Exposure to international F & B production

Values

Tata Core Values


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