Executive Chef

Toru Enterprises

Multiple Cities, Pakistan

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Posted 7 hours ago 36 views Report Job

PKR. 125,000 - 150,000/Month

Department: F&B (Production)/Kitchen

Reports to: Director F&B/General Manager

We are seeking an experienced and skilled Executive Chef to lead our culinary team. The successful candidate will be responsible for overseeing the kitchen operations, developing menus, managing food costs, and ensuring exceptional food quality and presentation.

Key Responsibilities:

Culinary Operations

1. Oversee the daily operations of the kitchen, ensuring that food is prepared to the highest standards.

2. Develop and implement menus that are innovative, delicious, and profitable.

3. Manage kitchen staff, including recruitment, training, and performance management.

4. Ensure that all food safety and hygiene standards are met.

Menu Planning and Development

1. Develop and implement menus for all food outlets, including restaurants, bars, and room service.

2. Create menus that are seasonal, locally sourced, and reflective of the hotel's brand and image.

3. Collaborate with the Food and Beverage Director to develop menus that meet revenue and profitability targets.

Food Cost Management

1. Manage food costs, ensuring that they are within budget and aligned with revenue targets.

2. Implement cost-saving initiatives, such as reducing food waste and optimizing menu engineering.

3. Negotiate with suppliers to secure the best prices for ingredients and supplies.

Quality Control and Assurance

1. Ensure that all food is prepared to the highest standards of quality, presentation, and flavor.

2. Conduct regular quality control checks to ensure that food meets the hotel's standards.

3. Implement quality assurance processes to ensure consistency and excellence in food preparation.

Training and Development

1. Provide training and development opportunities for kitchen staff to improve their skills and knowledge.

2. Collaborate with the Food and Beverage Director to develop training programs that meet the hotel's needs.

3. Mentor and coach kitchen staff to help them achieve their career goals.

Budgeting and Financial Management

1. Manage the kitchen budget, ensuring that expenses are within budget and aligned with revenue targets.

2. Prepare and present financial reports to the Food and Beverage Director and General Manager.

3. Implement cost-saving initiatives to improve profitability.

Skills

Fire Safety Management Time Management Budget Managment Problem Solving Kitchen Management Software Communication & Interpersonal Skills Management Leadership Menu Planning Culinary Skills

Job Details

Industry:

Real Estate/Property

Functional Area:

Hotel/Restaurant Management

Total Positions:

1 Post

Job Shift:

Rotating

Job Type:

Full Time/Permanent

Job Location:

Islamabad, Mardan, Peshawar, Abbottabad, Charsada, Mansehra, Nowshera, Swabi, Pakistan

Gender:

Male

Age:

35 - 50 Years

Minimum Education:

Diploma

Degree Title:

1. Bachelor's degree in culinary arts or a related field. 2. Professional culinary certification, such as CMC (Certified Master Chef) or CEPC (Certified Executive Pastry Chef).

Career Level:

Experienced Professional

Experience:

10 Years - 20 Years (Extensive experience in Hospitality concerns and in a 5-Star Hotel is mandatory)

Apply Before:

Jan 24, 2025

Posting Date:

Dec 23, 2024