Java FSD

About the role

The role of Executive Chef is to work with Manager Operation Culinary and Quality assurance on managing the food production and quality improvement, ensure food safety management standards are implemented and followed at all times in all working Oversites all aspects pertaining to the control of food production cost, monitor regular standards of food production to ensure highest level of food quality in all kitchens, assist in designing, implementing and overseeing special events and special food

In this position, the responsibilities include, but not limited to, the following:

Manage and execute food production activities for entire department by overseeing day to day productions which includes menu planning and

Create and develop new recipe in line with customer demands and sales trends, concepts, plan proper food rotation to ensure QDF food offer are innovative and

Coordinate with Sous Chef to update and verify work assignment for kitchen team as per specific sections to ensure all food production is covered

Conduct the internal production audit with the help of Sous chef to ensure all the production areas (including chillers, freezers, storage areas, decanting rooms) are maintain clean and tidy always and submit the report to the Line

Maintain and monitor hygiene, health and safety standards and monitor that HACCP (Hazard Analysis and Critical Control Point) are adhered and recording the

Requirements

Qualifications:

The successful candidate should have minimum Bachelor s degree and Food safety level

You should have minimum of 5 years relevant experience preferably as an Executive Sous Chef in a 5 star International

You should be very aware of the latest culinary trend and

Experience and certification in HACCP is

An experience in Italian cuisine OR European cuisine is highly desirable

Behavioral Competencies:

Always Punctual and able to manage self to attend work to the assigned schedule

Does not deviate from assigned tasks without prior communication to line manager

Able to project a professional image at all times to guests

Follows uniform and appearance standards as prescribed by BFLC operations

Follows strict standards of personal hygiene as per BFLC operations standards, smells fresh and is well

Minimizes absences and communicates correctly if any absence is necessary

Strives to develop self through an attitude of learn something new every day attends all offered training courses and makes best efforts to understand the brand, its menus and vision on a daily

Aids team members in their day to day tasks

Never Says its not my job

Follows instructions from line managers to the letter and often strives to complete a task to its maximum

Goes the extra mile and completes tasks without being asked

Supports and develops new team members with coaching/ Training and tips on how to accomplish tasks more

Goes the extra mile and completes tasks without being asked

Supports and develops new team members with coaching/ Training and tips on how to accomplish tasks more