- Drives the Vision and the Goal of the company in order to reflect the company's philosophy by providing the highest standard of personalized and attentive but discrete service in a professional and friendly manner, which exemplifies the best of hospitality
- Identifies and develops new products and equipment to enhance the product quality.
- Develops and defines quality standards of food preparation and presentation.
- Checks and maintains costs and wastages without compromising on quality.
- Responsible for food production in all the kitchens.
- To assist the Food and Beverage Manager in the development of all new menus and menu changes.
- To recommend to the Food and Beverage Manager the price structure for various items in the Menu in relation to competition.
- To recommend Food and Beverage standards and specifications and portions in explicit relationship to prices and external competition.
- To originate and approve the daily Stewards List ordering meats, daily products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables.
- To recommend the periodic purchases of special items, orders of canned and dried fruit, dried food stuffs both domestic and imported.
- To recommend the purchase of new items and delete the purchase of existing items which do not move.
- Responsible for maintaining reasonable cost control in food preparation.
- To keep wastage of food to the minimum at all stages of food production.
- To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision.
- To attend the Hotel Manager's and F B Manager's meeting and to conduct departmental meetings whenever necessary.
- To maintain and enforce such systems and methods in the area of F B production as are laid down by the management.
- To develop new products and improve on existing recipes and research new methods of food preparation.




- To work closely with the Banquet Manager, Assistant Managers in the F B Service areas and restaurants for the attainment of the profit, quality and service standards of the Department and the Hotel.
- To advise on modifications and establish systems and procedures in the department to increase efficiency and provide better service.
- To manage the kitchen stewarding department and ensure the kitchen is cleaned and sanitized as per international food safety standards.
- Ensure that all legal compliance such as FSSAI, ISO are met and records maintained for audits at any given point of time
- Prepare capital and operational budgets in order to achieve desired profitability.
- Keep self updated with market knowledge and trends by conducting regular market surveys and competition audit.
- Trains staff in his stations on improved work procedures, quality food production, and the economical usage of food materials and the attractive presentation of food items.
- Personally conducts key trainings for his team for technical skills and ensure that they are fully trained through constant on-the-job training.
- Ensures practice of hygiene and safety precautions as well as compliance with hotel and company policies by the kitchen staff through training.
- To ensure that employees in the department conform to policies and house rules of the hotel.
- Ensures attendance on behavioral and vocational training in own and related areas to enhance skills and encourage multifunctionality.
- Monitors departmental disciplines, Duty Roasters, Leave, Job allocation, briefing, internal communication and welfare activities.
- Career development and succession planning for subordinates.
- Ensures that LQA and APEX standards are followed by the entire team.

Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.

📌 Executive Chef (Chennai)
🏢 East India Hotels (EIH)
📍 Chennai