- To maintain the food quality
- To maintain Hygiene and Sanitation standards
- To implement cost control procedures
- To implement product standards such as standard recipes, standard portion chart & food presentation standards.
- To monitor duty roster timings, grooming, leave and replacements of the staff reporting to Chef.
- To monitor the necessary inventory to be maintained
- Ensure that all meals and orders taken are given on time.
- To be involved in planning for conferences and theme parties along with F&B; Manager
- To check the food for Cafeteria and other employee meals.
- To work closely with the Banquet Manager, F&B; Managers in the F&B; Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel.
- To initiate the performance evaluation of her subordinate staff




- To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in her department.
- To keep abreast with the competition by conducting periodic competition and market surveys.
- To conduct need-based training for the staff. Role & responsibilities

Role: Executive Chef, Industry Type: Travel & Tourism, Department: Food, Beverage & Hospitality, Employment Type: Full Time, Permanent Role Category: Kitchen / F&B; Production Education UG: B.A - Bachelor of Arts in Hotel Management, B.Sc in Hospitality and Hotel Management, BHM /BHMCT in Hotel Management read more

Key Skills Hotel ManagementFood Production

📌 Executive Chef (Ratnagiri)
🏢 Club Mahindra
📍 Ratnagiri