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Executive Chef
3 months ago
4.2 to 6 Lacs
Experience
5-7 years
Education
2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage or related professional area.
No bias
Age
30-40 years
Requirements:
- Well versed in South Indian cuisine
- Exhibit culinary talents
- Understanding of sanitation, hygiene and food standards
- Formulate menu and recipes
- Uphold productions processes and standards
- Understand shelf life and quality
- Food costing and cost control
- Hire, train and supervise kitchen staff
- Day to day operations of the kitchen
- Reports and analysis of production