Executive Chef-Serena Hotel, Faisalabad

By Serena Hotels, Islamabad                                                                     Qualification:

• Intermediate   

Experience:

• Relevant experience is preferable 

Jobs Description:

• Supervises and administers all phases of kitchen operation including food purchase and selection, preparation and menu planning supervision of subordinates and co-ordination of kitchen service with other hotel departments.
• Responsible for the production of high quality food products at a cost level consistent with Management objectives.
• Present at all peak periods to supervise.
• Responsible for the direct supervision over all employees engaged in the operation of the kitchen including staff cafeteria. Strives to maintain good labor relations.
• Supervise food as to preparation, cost, quality, quantity, inventories, portion control, menu planning, recipes and in testing of samples submitted by the Purchasing Department.
• Establishes and supervises, job methods and cooking standards to maintain a high quality of food and service.
• During lunch and dinner period, he will personally inspect each item to make sure that the presentation as well as the quality of the food is correct and in accordance with the established standards. 
• Develops new cooking methods for improvement of cuisine, reads trade magazines and periodicals, maintains contact with other chefs and visits other kitchens to keep abreast of the new development in food and equipment.
• Responsible for the training of the kitchen staff in accordance with the schedules and Interviews and hires applicant for employment of responsible for training program and proper placement of employees, sets up work schedules and job requirements.
• Prepares inventories, budget, forecast and may revise work schedules for each month, reports on daily pay rolls, overtime, absenteeism and accidents.
• Completes market lists, orders necessary items and inspects such food as meat, fish and vegetables as received from the markets.
• Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality, tests new products in the market, recipes and formulae.
• Makes requisitions for daily food supplies to maintain the fastest turnover possible.
• Analyses daily food sales, butcher’s shop reconciliation, food costs and other operational expenses.
• Responsible for the payroll and food costs forecasted in the Fiscal Budget are realized.
• Prepares a time sheet and the daily personnel reports.
• Controls overtime and requests approval from Food & Beverage Manager.
• Hires, trains, disciplines and terminates personnel as necessary in cooperation with Food & Beverage and Personnel Office.