As an Executive Chef, he/she will be responsible:
To direct and guide the food production team is providing a consistent quality of food & beverage in all outlets, as per international standards.
To achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.
To plan and prepare proposals, ideas and suggestions on the promotional and marketing aspects for the F&B outlets with a view to increasing revenue and profit.
To ensure availability of stock and raw ingredients by proper planning and co-ordination with purchase and stores. Also, it ensures the best quality of raw material is produced and used in food preparation. Ensures storage of raw and cooked food / raw material is as per international standards.