Head Chef

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• Set periodical budget & forecast
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
• Work with Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Oversee the planning and implementation of effective food promotions
• Work closely with Stewarding team to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels’ Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Culinary team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• https://careers.accor.com/global/en/job/head-chef-in-ibis-mumbai-airport-mumbai-india-jid-86841