SBU DHARANA AT SHILLIM Department Culinary Role Manager Designation Chef De Cuisine Grade C1 Direct Reporting to Executive Chef Indirect Reporting to Direct Reportees Sous Chef / Jr. Sous Chef Indirect Reportees Chef de Partie, Demi Chef de Partie, Commis LOCATION Shillim Retreat

JOB OBJECTIVE :

- This position is concerned with the strategic management of the specific outlet, in line with prescribed Shillim Retreat policies and procedures. This position is covering the concerned area of Shillim Retreat.

KEY RESPONSIBILITIES

Employee Specification

- Attention to details, passionate and critical.
- Responsible self-starter, capable of working with minimal direction
- Team player, Who highly values teamwork
- Creative With an culinary focus and flair. Hands-on.
- Communicates effectively with all levels of employees.
- Equips and motivates employees to achieve predetermined goals
- Installs and maintains appropriate empowerment programmers.
- Discreet, reliable, diplomatic, confidential, transparent, with high degree of personal integrity.
- Positive and flexible can do attitude manages with humility.
- Displays strong and even handed leadership
- Nurtures and develops employees, encouraging innovation
- Good health and physically fit.
- Immaculate personal grooming and personal presentation standards.
- Understands and respects local and Shillim Retreat culture
- Able to adapt to changing environment.
- Experience in kitchen management
- Job Skills Required :
- Familiar with current culinary trends and methods in various ethnic cuisine of the designated outlet.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
- Equips sound kitchen management menu planning and operational skills
- Good computer skills fully understand the use of it.
- Good command of English and Hindi written and spoken
- Capable of maintaining a positive outlook and working well whilst under pressure
- Shows great use of initiative very action oriented.
- Flexible and proactive problem solver.
- Good communication skills, has the ability to develop close and effective communications
- Highly values employee relationships by actively guiding training, developing and recognizing for outstanding effort and initiative
- Acquire good leadership and people management skills
- Has the required training skills in developing employees to achieve the required standards, goals and exceed guest expectations in the kitchen operations
- Good knowledge of Shillim Retreat policies and procedures, standards of operation, brand standards, philosophies, initiatives, systems, business, financial reporting and productivity requirements.

Leadership Competencies :

- Change management Generates activity and seeks new challenges to improve work performance demonstrate an optimistic outlook and recovers quickly from failure.
- Commercial awareness Shows awareness of markets and ensures up-to-date knowledge of competitive environment demonstrates an awareness of new business opportunities and seizes and acts upon them ls aware of financial issues such as revenue enhancement, costs, profits / losses cash flow etc identifies opportunities to ensure sustainable profit growth is achieved through implementing cost- effective methods.




- Decision Making makes sound decisions quickly under pressure takes calculated risks based on adequate information and analysis makes a rational balanced judgments on the basis of available information.
- Managing the work of other Works with an orientation to the future sets explicit appropriate and well defined quality objectives encourages others to comply with legal and personal obligations plans while taking into account change and possible difficulties provides teams with clear direction and keeps them focused on tasks Actively supports autonomy and empowerment through appropriate delegation of work sees projects through to completion ensures key objectives are met.
- Motivating and influencing Others creates a climate of teamwork by encouraging harmony, cooperation and communication cares for others by monitoring their well being inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others, respects the contributions of others.
- People development Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures Guides and coaches staff passes on personal expertise and draws on the diverse backgrounds skills and knowledge of people while definig and reinforcing standards and appropriate behavior.
- Problem Development reconciles conflict and probes for information for more in-depth relevant information for decision making analyses numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects produces new ideas and a rang of solutions to meet the demands of the situation .
- Strategic Orientation Selects the most appropriate tactics from a range of alternatives and conveys the plan to others sets organizational strategy in line with organizational vision and uses multiple relevant resources to achieve objectives negotiates with a variety of approaches.

Job Description Operational :

- Participates in of guests market conditions popularity of various dishes and frequency of menu
- Reviews menus analyze recipes determines food labour ,overhead costs and assigns prices to menu items together with the chef de cuisine
- Directs food apportionment policy to control costs
- Introduces and tests the market with new products which are market-orientated in terms of price and product.
- Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
- Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, size of portion, and garnishing of foods to ensure food is prepared in prescribed manner.




- Tests cooked foods before plate-up and service.
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
- Devises special dishes and develops innovative recipes.
- Establishes and enforces nutrition and sanitation standards for restaurant.

Administration :

- Assists the Chef with the development and maintenance of a detailed department operation manual that reflects policies and procedures, work processes and standards of performance within the division. Ensures annual review to accurately reflect any changes.
- Assists with the preparation and regular update of the food and beverage departmental budget, in close co-operation with the Executive chef, Executive Sous Chef, ensuring targets are met and costs are effectively controlled.

Payroll and productivity management :

- Directs subordinates to ensure productivity meets standards given in accordance with Shillim Retreat design standards and criteria and the Shillim Retreat food and beverage operation manual.
- Directs subordinates to ensure productivity meets standards given in accordance with Shillim Retreat design standards and criteria and the Shillim Retreat food and beverage operation manual.
- Ensure new technology and equipment are embraced improving productivity whilst taking work out of the system.

People Management :

- Recruit, select and develop outlet chefs and apprentices to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.
- Through hands on management, supervise closely all outlet chefs and apprentices in the performance of their duties in accordance with policies and procedures and applicable laws.
- Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
- Instil the training philosophies of the company and work closely with the training manager developing departmental trainers, ensuring that all supervisors take an active role in the training and development of employees.
- Develop and assist with training activities focused on improving skills and knowledge
- Ensure employees have a complete understanding of rules and regulations and that behavior complies.
- Monitor employees morale and provide mechanisms for performance feedback and development
- Assists in conducting annual performance appraisals providing honest and appropriate feedback
- Effectively communicate guiding principles and core values to all levels of employees.

Interfaces:

- External
- Guests
- Celebrities
- Media

- Business Partners
- Government Officials

- Internal
- General Manager

- Team Members

- Head of the Departments

- Corporate Heads

Desired Knowledge and Experience Qualification

- Diploma / Degree in food and beverage / hospitality management, additional improvement programs in Food Production.

Experience

- Total years of experience of 7-10 years.

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.

📌 CHEF DE PARTIE (Pune)
🏢 Dharana at Shillim
📍 Pune