Executive Chef (Indian Nationality)

- Indian nationality only.
- Male, age 27-40 years old.
- Good command in English and Hindi Speaking.
- Minimum 2 years in Culinary or Kitchen field, in hotel industry, with minimum 2 years in the position of Executive Chef or higher.
- Strong leadership & Good team player.
- Able to work under shift rotation.
- Able to work overtime sometimes.
- Good skill in team management and operations.

1. Maintain kitchen hygiene and safe food storage and rotation.
2. Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with - Brand- s- standards and procedures.
3. Responsible for the day to day management of staff working in the Department.
4. Align management style, working practices and conduct with - Brand- s- Vision, Corporate Values and policies. To comply with - Brand- s- Code of Conduct at all times.
5. Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.
7. Complete daily Stores Requisitions
8. Liaise with other Chefs to streamline operations.
9. Supervise daily food preparation and service requirement.
10. Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.
11. Attend Sous Chef meetings and represent the Department at other meetings as required.
12. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.
13. Provide training in food skills and knowledge to staff.
14. Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.
15. Supervise the job tasks and quality of Kitchen Stewards work.

16. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.
17. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow talents.
18. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related - HOTEL NAME- and Starwood Policies.
19. Follow food safety program.
20. To be competent in fulfilling Indian Chef and Chef De Parties duties in his/her absence.

- Service Charge
- Meal Allowance (3 meals / day)
- Monthly Day Off (5 days/month)
- Public Holiday (Extra Day Off)
- Annual Leave (Vacation) After Complete 1 Year
- Uniform & Laundry Uniform
- Social Security / Social Insurance
- Taxation for Revenue
- Payable Rent house a month
- Visa and Work Permit Company Support
- Training for Skill Improvement