Corporate Executive Chef

2 weeks ago

bangalore, India Shilton Hospitality LLP Full time

As the Corporate Executive Chef, you will be responsible for overseeing all aspects of the kitchen operations, including menu creation, food preparation, staff management, and inventory control. You will work closely with the management team to develop culinary concepts, maintain quality standards, and ensure guest satisfaction.

Responsibilities:

  • Menu Development: Create seasonal menus that showcase culinary creativity and incorporate locally-sourced ingredients. Continuously innovate and refresh menu offerings to meet changing guest preferences.
  • Food Preparation: Oversee food preparation activities to ensure consistency, quality, and adherence to food safety standards. Demonstrate advanced culinary techniques and train kitchen staff as needed.
  • Staff Management: Lead and motivate the kitchen team to achieve excellence in food quality and service. Provide guidance, feedback, and performance evaluations to kitchen staff. Foster a positive work environment that encourages teamwork and professional development.
  • Inventory Management: Manage food inventory levels, ordering, and storage to minimize waste and maintain cost-effectiveness. Monitor food costs and implement strategies to improve profitability while maintaining quality standards.
  • Quality Control: Conduct regular inspections of kitchen equipment, workstations, and food storage areas to ensure cleanliness, safety, and compliance with sanitation regulations. Address any issues promptly and implement corrective actions as needed.
  • Collaboration: Collaborate with other departments, including front-of-house staff and management, to coordinate seamless service and ensure guest satisfaction. Participate in meetings and contribute ideas to enhance overall guest experience.
  • Compliance: Ensure compliance with all relevant health, safety, and sanitation regulations. Stay informed about industry trends, best practices, and regulatory changes related to food service operations.

Qualifications:

  • Proven experience as an Executive Chef or in a similar leadership role in a high-volume restaurant or hospitality setting.
  • Culinary degree or equivalent certification from a recognized culinary institution.
  • Strong culinary skills and knowledge of diverse cooking techniques, cuisines, and ingredients.
  • Excellent leadership and interpersonal skills with the ability to motivate and inspire a team.
  • Solid understanding of kitchen operations, food safety standards, and sanitation regulations.
  • Ability to thrive in a fast-paced environment and handle multiple priorities with attention to detail.
  • Creative mindset with a passion for culinary innovation and guest satisfaction.
  • Strong organizational and problem-solving abilities.
  • Availability to work evenings, weekends, and holidays as required.

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