11 Oct
Mangaldas MehtaLtd.- Formally known as Victoria Capital ventures Ltd, The House of M.G.
Raipur
POSITION SUMMARY: REPORTS TO: OPERATIONS MANAGER/DIRECTORThe EXECUTIVE CHEF is primarily responsible for planning, administering and supervising overall responsibility of the all the Central kitchen along with all kitchen, banquets, fnb services and culinary staff. The Food Production & Service MANAGER is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. The direct food preparation, productions and control for all food outlets and banquet facilities and ensure that the all kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including for assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory,
training employees and ensuring a high level of Guest satisfaction.Job responsibilities:Food production and requisition:Check your par stock list to determine how much of each item should be on hand.Check your inventory form to determine how much of each item you already have.To monitor all over kitchen activities and to handle the central kitchen.Purchase:Coordinated purchasing of all inventory required for daily business operationAudit inventory levels to ensure product availability, and order products as necessary.Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc.3. Customer service:Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.Interact with guests to obtain feedback on product quality and service levels.4. Staff recruitment & Training:Recruiting, training,
and managing kitchen and food service employees.Scheduling employee work hours to ensure that all shifts are adequately covered.Responsible for the selection, training, and development of the personnel within the department;
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> planning, assigning anddirecting work: appraising performance;
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> rewarding and disciplining employees, safety, addressing complaints and resolving problem.5. Inventory management & Cost control:Taking inventory of food supplies and other consumables, ordering necessary supplies as needed, and receiving deliveries.Ensuring that requisition is at par with consumption and wastage is minimized.Documentation & Reporting, ISO Level / documentation and use of ERP6.
Upgrade Kitchen and restaurant hygiene:To do Central kitchen setup and SOP.Ensuring highest standard of hygiene and maintenance.Maintain brand standard as per company SOP.Ensuring that customers are served quality food in a timely manner.Regularly inspecting all work areas to ensure compliance with food health and safety regulations.Menu planning, Recipe and production standardization.Time: Can be morning, general or evening shift as per requirement.Normal shift will be evening shift (1PM-11PM) or as required.
▶️ Executive Chef
🖊️ Mangaldas MehtaLtd.- Formally known as Victoria Capital ventures Ltd, The House of M.G.
📍 Raipur