Chef

2 weeks ago

Agra Uttar Pradesh, India Empyrean International Full time

**Key Responsibilities**:

- **Menu Planning and Development**: Design diverse and appealing menus that cater to the preferences of the hotel's clientele, considering factors such as seasonal ingredients, dietary restrictions, and current culinary trends.
- **Food Preparation and Cooking**: Oversee and participate in the preparation and cooking of a variety of dishes, ensuring consistency, quality, and adherence to established recipes and presentation standards.
- **Kitchen Management**: Supervise kitchen staff, including sous chefs, line cooks, and other culinary personnel, providing guidance, training, and performance evaluations to maintain a cohesive and efficient team.
- **Inventory and Supply Management**: Monitor inventory levels of food and kitchen supplies, placing orders as necessary to ensure the kitchen is adequately stocked while minimizing waste.
- **Quality Control**: Inspect food products and preparation methods to ensure they meet the hotel's quality standards and comply with health and safety regulations.
- **Budgeting and Cost Control**: Manage food costs and labor expenses, working within the hotel's budgetary constraints to maintain profitability without compromising quality.
- **Collaboration with Other Departments**: Work closely with front-of-house staff, event planners, and hotel management to coordinate special events, banquets, and room service offerings.
- **Health and Safety Compliance**: Ensure the kitchen operates in accordance with local health and safety regulations, including proper food handling, sanitation, and workplace safety practices.

**Qualifications and Skills**:

- **Culinary Education**: Formal training from a recognized culinary institution is often preferred.
- **Experience**: Several years of experience in a professional kitchen, with a proven track record in hotel or restaurant settings.
- **Leadership Abilities**: Strong skills in managing and motivating a diverse team.
- **Creativity**: Ability to innovate and develop new dishes that align with the hotel's concept and guest expectations.
- **Organizational Skills**: Proficiency in managing multiple tasks, maintaining inventory, and adhering to schedules.
- **Communication Skills**: Effective verbal and written communication to interact with staff, guests, and suppliers.
- **Physical Stamina**: Capacity to work long hours in a physically demanding environment.

**Job Types**: Full-time, Permanent, Fresher

Pay: ₹15,000.00 - ₹20,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided
- Paid sick time

Schedule:

- Day shift
- Night shift
- Rotational shift

Work Location: In person

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