Senior Culinary Director

4 days ago

Tirupati, Andhra Pradesh, India beBeeExecutiveChef Full time US$ 95,000 - US$ 1,15,000

Job Summary

We are seeking a highly skilled and experienced Executive Chef to lead our culinary team. As the Executive Chef, you will be responsible for directing, coaching, supporting, supervising, and evaluating all direct reports.


Our ideal candidate will have excellent food knowledge and a full understanding of culinary terms. They must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.


The successful candidate will also be proficient in completing tasks, work efficiently and productively. They must be able to work in any section of a kitchen and coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.


Responsibilities

  • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  • Maintains the quality and consistency in taste according to the instructions provided by the corporate office.
  • Coordinates and supervises all team members assigned to their section, assigns and delegates tasks accordingly.
  • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  • Ensures that Public Health are followed according to company standards and expectation.
  • Ensures that the HACCP program is carried out correctly.


Requirements

  • Excellent food knowledge and a full understanding of culinary terms.
  • Ability to read, understand, follow, and prepare company recipes.
  • Proficient in completing tasks, working efficiently and productively.
  • Ability to work in any section of a kitchen.
  • Strong leadership and communication skills.


Benefits

  • Competitive salary and benefits package.
  • Opportunities for career growth and development.
  • Collaborative and dynamic work environment.


Other Information

This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. The successful candidate will analyze operational problems and establish controls, review timesheets and forward them to the Executive Chef for approval.

They will also ensure that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

Key Performance Indicators: Maintaining high-quality food production, managing budgets effectively, achieving customer satisfaction targets, improving efficiency and productivity, and ensuring compliance with food safety and health regulations.

What We Offer: A competitive compensation package, opportunities for professional growth and development, and a collaborative and dynamic work environment.

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