Executive Chef

14 hours ago

Guindy Chennai Tamil Nadu, India Heritage Residency Full time

Executive Chef

Job Summary:
Key Responsibilities:
Menu Development:

- Design and update menus based on seasonal availability, customer preferences, and special dietary requirements.
- Create recipes and ensure consistent quality and presentation, especially for large-scale events or daily bulk meal production.
- Bulk Cooking:

- Plan and execute bulk cooking operations, ensuring high efficiency and quality.
- Implement standardized recipes and cooking techniques for large-scale production.
- Oversee the preparation of meals in large quantities for banquets, buffets, and other high-volume service settings.
- Kitchen Management:

- Lead and manage the kitchen team, including hiring, training, scheduling, and performance evaluation.
- Ensure that all kitchen operations comply with food safety regulations and sanitation standards.
- Monitor kitchen inventory and order supplies as needed, managing food cost and waste efficiently.
- Quality Control:

- Maintain the highest standards of food quality, taste, and presentation.
- Conduct regular taste tests and adjust recipes as necessary to ensure consistency.
- Monitor portion control and food presentation to meet company standards.
- Cost Management:

- Manage food and labor costs to ensure profitability.
- Develop and implement cost-saving strategies without compromising food quality.
- Maintain accurate records of food costs, inventory, and wastage.
- **Collaboration and Communication**:

- Work closely with the management team to develop catering proposals, event menus, and pricing strategies.
- Coordinate with the front-of-house staff to ensure smooth service during peak times.
- Address customer feedback and implement changes as necessary to enhance the dining experience.
- Innovation and Training:

- Stay updated with the latest culinary trends and incorporate them into menu offerings.
- Provide ongoing training and development opportunities for kitchen staff.
- Foster a creative and collaborative kitchen environment that encourages innovation.

Qualifications:

- Proven experience as an Executive Chef or Head Chef, preferably in a high-volume kitchen.
- Extensive experience in bulk cooking, catering, or banquet operations.
- Strong leadership and management skills.
- Excellent knowledge of culinary techniques, kitchen equipment, and food safety standards.
- Ability to work under pressure and in a fast-paced environment.
- Exceptional organizational and time management skills.
- Culinary degree or equivalent experience preferred.
- Excellent communication skills.

Working Conditions:

- Must be able to work flexible hours, including evenings, weekends, and holidays.
- Ability to stand for long periods and perform physically demanding tasks.
- Must be able to work in a hot, fast-paced kitchen environment.

**Experience**:

- total work: 8 years (preferred)

Work Location: In person

Application Deadline: 11/09/2024

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