Chef Executive

• Assign rules and responsibilities to cafe staff for operational effectiveness.
• Develop action plans for the team to meet operational and organizational objectives.
• Obtain employee feedback and make appropriate developments or changes to meet employee needs.
• Monitor and manage cafeteria staff providing feedback to improve operational performance.
• Identify and address issues in cafeteria operations.
• Maintaining reports & checklists as required.
• Maintaining the files & formats as required.
• Monitoring cleanliness & maintenance of the cafeterias.
• Monitoring cafeteria equipment’s, checking for repairs & getting the work done as & when required.
• Maintaining inventory of crockery & cutlery.
• Initiating the order for additional crockery and cutlery as & when required. 
• Responsible for audits of the cafeteria vendor kitchen.
• Schedule regular meetings to discuss about the menu, committee meetings and any other meetings for any issues or complaints.
• Ensure that pantry store is well maintained
• Daily issue, ordering, receiving & maintaining stock in the pantry store.

Skills and Knowledge: 

• Effective communication skills
• Knowledge of location set ups, menu planning, food presentation, and event service operations.
• Strong customer service skills
• Knowledge of overall hotel operations
• Strong presentation skills