Executive Chef

Company Overview

GREATBELL HR Consultancy Services PVT LTD is a prominent player in the technical and hospitality manpower recruitment sector. With its headquarters in Cochin, Kerala, the consultancy specializes in sourcing highly skilled professionals for diverse industries.

Job Description

We are seeking a senior-level South Indian and Chinese Sous Chef to join our culinary team, with a strong emphasis on expertise in both cuisines. The role is full-time and located in multiple locations including Tiruchirappalli, Salem, Madurai, Perambalur, Pudukkottai, and Dindigul.

Qualifications and Skills

1. Mastery in South Indian cuisine (Mandatory skill) to ensure authentic and quality dishes are prepared consistently.
2. Expertise in Chinese cooking techniques (Mandatory skill) to innovate and maintain high standards in Chinese culinary offerings.
3. Menu development for Chinese and South Indian dishes (Mandatory skill), showcasing creativity and depth in both cuisines.
4. Strong skills in food presentation and plating to enhance customer experience and visual appeal of dishes.
5. Proven experience in inventory management to efficiently handle kitchen supplies and reduce waste.
6. Comprehensive knowledge of food safety regulations to maintain hygiene standards in all culinary operations.
7. Demonstrated ability in team leadership within a kitchen setting, fostering a cooperative and efficient work environment.
8. Excellent communication skills to effectively liaise with kitchen staff and other departments for seamless operations.

Roles and Responsibilities

1. Assist the head chef in daily operations, ensuring high standards are maintained across all kitchen activities.
2. Create and test innovative recipes, particularly focusing on South Indian and Chinese cuisines.
3. Supervise kitchen staff, providing training and support to improve their skills and performance.
4. Monitor food preparation and ensure all dishes meet established quality and presentation standards.
5. Manage kitchen inventory, ordering supplies as needed, and reducing food waste through efficient practices.
6. Participate in menu planning, contributing creative ideas and authentic culinary techniques.
7. Uphold food safety and sanitation regulations, promoting a safe and clean working environment.
8. Work closely with other departments to synchronize kitchen activities with overall restaurant operations.