DUTIES & RESPONSIBILITIES: 

1. To make sure that the SOPs are in place in the department. 

2. Responsible for leading the culinary team and Main Kitchen and Banquet Kitchen as well as Kitchen Stewarding. 

3. Knowledge and practiced implementation of ISO22000 certification, HACCP, FSSAI audit, 

4. Staff Training, 

5. Prepare the team members to be multi-tasking 

6. Deal with VIP guests, 

7. Guest complaints handling in related to Food & Beverages. 

8. Handling Kitchen Operations for Corporate groups, Social Groups/ Weddings. 

9. Cross Interdepartmental Training with in the kitchen. 

10. Food Cost Control as per the norms. 

11. MIS Report preparation. 

Desired Profile:

• 3 year Degree i 3 Yr Diploma in Hotel Management age below 40 years 

• Work experience as an Executive Chef in Indian Cuisine base and worked in South India Region.