Indian Chef

OVERALL SCOPE OF JOB DESRIPTION 1. Supervises all kitchen operations including stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. 2. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 3. Connect with Guest. 4. Master Class. SPECIFIC DUTIES & PERFORMANCE RESPONSIBILITIES 1. Coordinate the selection, training, development, and evaluation of employees in charge of Kitchen Department through effective management and leadership to ensure long-range strategic operational planning. 2. Assist in the planning and development of menus for Dining Room, Banqueting, In-Room Dining, Cafeteria and assisting other outlets when needed. Ensure the correct preparation and presentation at a consistent level for all food items prepared through production and demonstration. 3. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control 4. Ensure that sanitation standards as set forth by The Datai, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. 5. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. 6. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. 7. Work harmoniously and professionally with co-workers and supervisors. REQUIRED SKILLS 1. Working knowledge of division operations as well as The Datai standards, policies, and standard operating procedures. 2. Ability to operate computer equipment & knowledge of office word, excel & power point. 3. Ability to operate and utilize culinary production equipment and tools. 4. Reading, writing and oral proficiency in the English language. 5. HACCP experience essential. 6. Ability to work with a highly organized & methodical approach to daily duties. 7. Indian knowledge + Asia. 8. Maintain a high standard of appearance and grooming at all times, as per The Datai Resort standards. 9. Creativity. EDUCATION 1. College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. 2. Advanced kitchen training in international hotel or recognized restaurant (Speciality Indian). EXPERIENCE 1. Three to five years previous experience in multiple culinary management positions. NUMBER OF EMPLOYEES SUPERVISED 1. Between 1 and 7 Kitchen staff. 2. Responsable for the entire Indian Team include trainees. HOURS REQUIRED 1. Ten to twelve hour shifts. 2. Scheduled days and work hours may vary based on need. FINANCIAL 1. Does regular spot checks on all expiry items in all outlets of Resort. 2. Ensures expiree dates are labeled on products that are required as policies & procedures. 3. Ensures the resort Food cost is maintained at all times. 4. Minimizing wastage through creative recycling and spoilage reports. 5. Ordering and keeping fair stocks according occupancy. 6. Supervises the undertaking of physical asset inventories each month. HEALTH & SAFETY 1. Conduct action plan and follow up on Health & Safety and HACCP requirements and standards. 2. Ensures kitchen and back areas are thoroughly clean at all times. 3. Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately. 4. Ensures that equipment is cleaned, when necessary or according to their schedules. 5. Maintains and creates a working environment that reflects a sense of place. 6. Maintains highest levels of personal hygiene and grooming at all times, as per standard. 7. Ensure compliance with HACCP standards and consistency in food safety management and hygiene practices of all Kitchen employees. 8. Document all food safety audits records for all the kitchens and review it on weekly basis to ensure consistency from all Chef de Cuisine or Outlets Chefs. 9. Conduct monthly review of food safety management and hygiene practices with Hygiene Officer and Executive Chef to ensure consistency in policies and standards. 10. Assist the receiving team in checking quality of foods and overseeing trucks deliveries and food safety conditions along with Director of QCI. 11. Conduct HACCP audits to food suppliers along with Hygiene Officer and Purchasing team and Executive Chef if available.