Executive Chef

4 days ago

Ahmedabad, Gujarat, India beBeeCulinary Full time ₹ 9,00,000 - ₹ 12,00,000
Culinary Leadership Role

Restaurant Manager / Chef de Cuisine required for a fast-paced hotel or restaurant kitchen. Ideal candidate will possess strong culinary expertise, leadership skills, and financial acumen.

This dynamic position involves overseeing daily kitchen operations, managing staff, and maintaining high standards of food quality and presentation. Candidate will also be responsible for developing menus, controlling costs, and ensuring compliance with health and safety regulations.

Key Responsibilities:
  • Menu Development: Design and create innovative menu items that appeal to guests and elevate the restaurant's culinary offerings.
  • Culinary Standards: Ensure food quality, consistency, and presentation meet the highest standards. Maintain proper food handling, storage, and sanitation procedures.
  • Staff Supervision: Lead, motivate, and manage kitchen staff to ensure high levels of performance, productivity, and morale.
  • Financial Management: Work within established budgets to manage food costs, inventory levels, and staffing effectively.
Required Skills and Qualifications:
  • Culinary Expertise: Strong understanding of food preparation, cooking techniques, and kitchen equipment.
  • Leadership & Communication: Ability to lead a diverse team of culinary professionals and communicate effectively with other departments.
  • Financial Acumen: Ability to manage budgets, monitor food costs, and develop strategies to achieve financial goals.
  • Problem-Solving: Skilled in identifying operational issues and implementing effective solutions to maintain efficiency, quality, and customer satisfaction.
Benefits:
  • Competitive Salary and Benefits Package
  • Ongoing Training and Career Development Opportunities
  • Collaborative Team Environment
Others:
  • Ability to work in a fast-paced environment and adapt to changing business needs and customer demands.
  • Strong creative skills to design and implement new menu items and food presentations.
  • Knowledge of food safety standards, sanitation procedures, and local regulations related to food handling and preparation.

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