Corporate Executive Chef

1 week ago

Mumbai Maharashtra, India DNY Hospitality Full time

6-8 yrs
- Mumbai, Thane
- Senior Project Manager
- Menu planning as per chain outlet cooking processes of central production.
- Product development with a fixed recipe system, fixed ingredients mastery and taste consistency.
- Converting a single recipe to bulk and al-la-carte model, scalable product without compromising on final quality keeping customer first approach in mind.
- Complete responsibility to ideate, create and execute menus for multiple cuisines (North Indian, Italian, Mexican, South Indian, Mediterranean, European, Pan Asian)
- Determining the exact cooking process with a timer system and measuring portion automation.
- Executing Trials of food across India, as per consulting projects
- Top-notch culinary expertise
- Bringing in innovation, ideas, and USP recipes, developing variations in dishes, etc.
- Creating and training kitchen SOPS- checklist, Kitchen manuals menu Portioning, Packaging, plating standards.
- Creating recipe standard documents and costing SOP
- Kitchen team selection and Conducting Kitchen team training.
- Client management and internal team management.
- Restaurant audits and quality check.
- Making Utensil list required for cuisine, equipment list, required kitchen plan, packaging BOQ, sizes, and quantities.
- Consulting the clients about their kitchen planning, recipes, menu, etc in depth.
- Quality analysis of DNY standards of working in menu and food costing documentation.
- Quality check of menu and analysis of existing restaurants, conducting audits and preparing reports of their current performance.
- Training and quality analysis of restaurant staff.

**Key Responsibilities Include**:

- Overseeing the culinary operations across multiple locations.
- Developing menus and ensuring food quality and presentation.
- Hiring and training kitchen staff, including chefs and cooks.
- Maintaining food safety and sanitation standards.
- Managing inventory and ordering supplies.
- Developing and managing budgets for food and labour costs.
- Collaborating with other departments, such as marketing and operations, to develop new initiatives.

**Primary Skills**:

- Excellent culinary skills and knowledge of international cuisines.
- Strong leadership and management abilities to oversee multiple kitchens and teams.
- Knowledge of food safety regulations and practices.
- Creative thinking and ability to develop new menu items.

**Education**:
Bachelors in Hotel Management

**Key Skill**:

- Culinary Skills
- Menu Development
- Leadership
- Management
- Food Safety
- Budgeting
- Creativity

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