Corporate Executive Chef / Head Chef for a new QSR in Mumbai

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Amrik Rai Ventures is the family office of Ajay Sud and family. We are launching a QSR in Mumbai with an aim to be present Pan India in the next five years. Looking for a candidate to head the central kitchen operations in Navi Mumbai.

Designation : Head Chef

CTC : Rs. 400,000 – 700,000 as per experience

To apply

Please call Ms Deepshikha 09911588790

Or send your resume to deepshikha@eclathospitality.com

Qualification

• Experience as a head chef in the hospitality sector, preferably in a central kitchen of a QSR/ Cafe

Key Deliverables of the Role

• The Head Chef supervises and coordinates activities of food preparation, kitchen pantry and storeroom personnel. She/he will coordinate the planning, organizing, training of kitchen staff to achieve objectives in food guest service and guest satisfaction, good quality, cleanliness, and sanitation., along with the following specific responsibilities

• Ensure the efficient operation of food production areas put in charge of by the company and constantly analyze cost and quality of food

• Assure on-going training and that the high standards set by the company are followed.

• Adhere and maintain all SOPs regulations.

• Assure safe, quality food products and complete guest satisfaction.

• Produce and maintain the highest food quality and control for all food products served in all areas, according to the needs and desire of the company.

• Work within his monthly-set food cost budget; develops and implements cost saving measures, adjust food requisitions and control waste.

• Ensure that menus, recipes, methods, pictures and specifications given by the Company are followed exactly.

• Check food outlet, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained commis in all areas in proper uniform.

• Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.

• Optimizing utilization of materials and manpower, thereby maximizing revenue and guest satisfaction;

• Facilitating training and development of Kitchen colleagues.

• Assisting the Company in the supervision of all employees engaged in each particular kitchen

• Regular inspection all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations.

• Daily control of all basis food preparation, individual costs, quality, quantity inventories and portion control.

• Is able to perform a broad range of assignments with efficiency, accuracy, and enthusiasm.

• Contributes to building a positive team spirit and balances team and individual responsibilities

• Identifies and resolves problems in a timely manner.

• Is consistently at work and on time. Ensures work responsibilities are covered when absent

from work; arrives at meeting and appointments on time.

• Able to deal with frequent changes, delays, or unexpected events.

• Shows respect and sensitivity for cultural differences and promotes a harassment-free environment.

• Shares expertise with others. Takes pride in the achievements of others.

• Commits to long hours of work when necessary to reach goals and takes responsibility for own actions.

• Focuses on solving conflict, not blaming. Maintains confidentiality and listens to others without interrupting. Keeps emotions under control.

• Observes safety and security procedures; reports potentially unsafe conditions use equipment and materials properly.

• Monitors staff performance and reporting to the Senior Kitchen Manager.

• Ensures the day-to-day productivity of all kitchen employees and the full completion of scheduled shifts.

• Maintains close control on wastage or overuse of products by any member of the kitchen team, and ensures the correct and tidy storage of all food matter.

• Recommends, monitors, and controls the use, care and cleanliness of all kitchen resources.

• Ensures that good kitchen practices are maintained by example by instruction.

• Trains young and new team members in correct work practices. Provides training for all employees on all aspects of operating procedures

• Conducts performance reviews of the positions reporting to him/ her on time in a fair and balanced manner

• Also ensures that the team’s performance review is conducted on time in a fair and balanced manner

Additional Skills

• Soft Skills - Good Communication Skills and People Management

• Process Management and a structured way of working

• Basic IT skills - Microsoft office Attributes

• Smart and Proactive (High energy levels)

• Task oriented and driven

• Responsibility and commitment towards the purpose of the organisation

• Gritty, eager to learn on the job and off the job

To apply

Please call Ms Deepshikha 09911588790

Or send your resume to deepshikha@eclathospitality.com