Executive Chef

Key Responsibilities:

- **Menu Creation**: The executive chef designs menus that align with the restaurant's concept, ensuring variety, seasonality, and profitability.
- **Food Preparation**: While they may not be cooking every dish, they ensure the quality and consistency of food by overseeing the kitchen staff’s execution of recipes and plating.
- **Leadership & Staff Management**: The executive chef leads the kitchen team, which includes sous chefs, line cooks, prep cooks, and dishwashers. They handle hiring, training, and setting performance expectations.
- **Budgeting & Cost Control**: They manage the kitchen budget, including food costs, labor, and waste, and aim to maintain profitability while ensuring high-quality food.
- **Inventory Management**: Responsible for ordering and managing food inventory, ensuring ingredients are fresh and supplies are at appropriate levels.
- **Health & Safety Standards**: Ensures all food is prepared and stored in compliance with local health codes and safety regulations.
- **Collaboration with Front-of-House**: They work closely with the front-of-house staff (such as managers and waitstaff) to ensure a seamless guest experience.
- **Innovation & Trends**: Keeps up with industry trends and incorporates new techniques and concepts to keep the restaurant’s menu exciting and relevant.

Skills & Qualifications:

- **Culinary Expertise**: Extensive knowledge of food preparation, techniques, and plating.
- **Leadership**: Ability to motivate and manage a diverse team in a high-pressure environment.
- **Time Management**: Efficiently managing time in a fast-paced setting to ensure timely meal delivery.
- **Creativity**: Constantly coming up with new dishes or ways to elevate the restaurant’s food offerings.
- **Financial Acumen**: Understanding of budgets, food cost percentages, and financial planning.
- **Communication**: Excellent verbal and written communication skills to coordinate with both kitchen and front-of-house teams.

Education & Experience:

- A formal culinary training from a culinary school or equivalent experience in the industry.
- 8-10 years of working in kitchens in various positions, often starting as line cooks or sous chefs, before being promoted

Pay: ₹50,000.00 - ₹70,000.00 per month

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift
- Rotational shift

**Experience**:

- total work: 5 years (required)

Work Location: In person