Executive Chef (South Indian Cuisine)

Create a dining experience and menu that makes every guest leaves wanting to return. Encourage the kitchen team to focus on improving the recipes and implement actions to continuously improve the guest experience. Ensure the kitchen team liaises with Manager during service to ensure efficient service. Give the team honest and open performance feedback and support them to do better. Monitor, coach and support the kitchen team to work efficiently. Establish SOPs with clear instructions and duty roster for the kitchen team. Ensure there are adequate resources, systems in place to operate efficiently. Keep up to date with industry’s best practice and service trends. Ensure that correct staffing levels are established to provide consistent output from the kitchen. Deal with and recover all complaints to ensure guests leave wanting to recommend us. Actively seek feedback from the guests during service, taking ownership of any issues raised. Learn and use effectively all IT systems available to aid achievement of financial and budgeted objectives of the Management. Ensure that daily, weekly, monthly administration produces are adhered to and completed on time. Ensure minimum wastage and keeping records of all stock. Keeping and maintain high level of cleanliness in the kitchen always.