16 Mar

Executive Chef - Chennai - Taj Hotels

Position
Executive Chef
Company
Taj Hotels
Location
Chennai TN
Opening
16 Mar, 2017 13 days ago

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Position name

Executive Chef

Position code

Exe-Foo-Che-2017-03-16-1155

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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