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

📌 Executive Chef Ratnagiri
🏢 Club Mahindra
📍 Ratnagiri