Executive Chef

3 days ago

Delhi, India Eatopia Full time
Executive Chef - South Indian Cuisine

Location: Eatopia, Mumbai

Overview: We are seeking a highly skilled and innovative Executive Chef specializing in South Indian cuisine to join our dynamic team at Eatopia. The ideal candidate will have extensive experience in culinary arts, particularly in South Indian dishes, and a passion for modernizing traditional recipes with contemporary presentation techniques. This role will involve research and development, menu planning, and team management to elevate our culinary offerings.

Key Responsibilities:

- Research & Development: Conduct thorough research on traditional South Indian cuisine and explore innovative ways to modernize and enhance these dishes. Experiment with new ingredients, techniques, and presentation styles to create unique culinary experiences.- Menu Planning: Design and develop seasonal menus that highlight South Indian cuisine while incorporating modern culinary trends. Ensure that all menu items are cost-effective, sustainable, and aligned with the brand's vision.- Team Management: Lead, mentor, and train kitchen staff to ensure high standards of food preparation and presentation. Foster a positive and collaborative kitchen environment that encourages creativity and teamwork.- Kitchen Management and Operations: Oversee daily kitchen operations, ensuring efficient workflow and adherence to operational standards. Manage inventory, ordering, and cost control to optimize kitchen resources and minimize waste.- Quality Control: Maintain the highest standards of food quality, hygiene, and safety in accordance with industry regulations. Regularly review and refine recipes and cooking methods to ensure consistency and excellence.

Qualifications:

- Demonstrated expertise as an Executive Chef or Brand Chef with a specialization in South Indian cuisine.- Extensive experience in a five-star hotel environment, with a focus on South Indian culinary traditions.- Culinary degree from an Institute of Hotel Management (IHM) or an equivalent accredited institution.- Exceptional leadership skills with a proven ability to inspire and mentor kitchen staff.- Strong creative vision in food presentation and menu development.- In-depth knowledge of food safety standards and best practices in kitchen hygiene.

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