Executive Chef

Freelance
- Vashi, Navi Mumbai
- Posted 1 hour ago
- Website

**Madcherry Hospitality Pvt. Ltd.**
- Luv 2 Serve U_

**Job Title**:Executive Chef (Managerial chef)

**Job Brief**: The executive chef in a central kitchen plays a critical role in ensuring that the kitchen operates efficiently, produces high-quality food, and meets the needs of the organisation and its customers.

**Job Type**:Contract based

**Type of outlet**: Central Kitchen (Pure Vegetarian, Jain, Vegan)

**Work mode**:On site

**Work Location**: Vashi, Navi Mumbai
- Note:
**Interview**: Vikhroli, Mumbai

**Shift Timings**: 9 + 1 working hours (Rotating shifts)

**Working**: 6 days working 1 day holiday (Rotating holidays)

**Experience**: Experience as an executive chef of more than 3 years in kitchen & production department can apply.

**Salary**: Project based

**Education qualification**:

- Degree or diploma in Culinary science, Culinary arts or related certificate
- BHM - Bachelor of Hotel Management
- **Note**:
We are looking for an experienced and qualified executive chef to organise the kitchen and its activities.

You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

**Duties & Responsibilities**

**Menu planning and development**: The executive chef will be responsible for creating and updating menus for the central kitchen’s food offerings.

**Recipe development and testing**: The executive chef will develop and test new recipes to ensure that they are delicious, nutritious, and can be produced efficiently and consistently.

**Supervision and training of kitchen staff**: The executive chef will manage a team of chefs and kitchen staff, providing guidance and training to ensure that food is prepared to the highest standards.

**Inventory management and cost control**: The executive chef will be responsible for managing the inventory of ingredients and supplies, and ensuring that food is produced efficiently and within budget.

**Quality control and food safety**: The executive chef will be responsible for maintaining high standards of food safety and quality, ensuring that food is prepared and stored safely and that it meets the organisation’s quality standards.

**Equipment and kitchen management**: The executive chef will be responsible for setup, installation, and managing the commercial kitchen appliances and equipment, and ensuring that the kitchen is kept clean and organised.

**Collaboration with other departments**: The executive chef may collaborate with other departments within the organisation, such as marketing or operations, to ensure that the central kitchen’s food offerings align with the organisation’s overall goals.

**Requirements & Qualifications**

**Key Skills**:
**Culinary expertise**: The executive chef should have a strong foundation in culinary arts, with the ability to create and adapt recipes to suit the needs of the central kitchen’s offerings.

**Leadership and management**: The executive chef must be able to lead and manage a team of chefs and kitchen staff, providing guidance, feedback, and support to ensure that food is prepared to the highest standards.

**Creativity and innovation**: The executive chef should be able to develop new and unique recipes that will appeal to the central kitchen’s customers.

**Attention to detail**: The executive chef must be meticulous in their approach to food preparation, with a keen eye for detail and a commitment to maintaining high standards of food safety and quality.

**Communication and collaboration**: The executive chef must be able to communicate effectively with other departments within the organisation, as well as with suppliers and other stakeholders.

**Time management and organisation**: The executive chef should be able to manage multiple tasks and responsibilities, and prioritise their work effectively to ensure that food is produced efficiently and on time.

**Business acumen**: The executive chef should have a good understanding of business operations, including inventory management, cost control, and budgeting, in order to ensure that the central kitchen operates efficiently and effectively.

Overall, the key skills of an executive chef in a central kitchen involve a combination of culinary expertise, leadership and management skills, creativity, attention to detail, communication and collaboration, time management and organisation, and business acumen.

**Core Skills**:
**Culinary expertise**: The executive chef must possess a deep understanding of culinary arts, including knowledge of cooking techniques, flavour profiles, and ingredient combinations.

**Menu planning and development**: The executive chef should be skilled in menu planning and development, with the ability to create new and innovative dishes that are healthy, tasty, and cost-effective.

**Leadership and management**: The executive chef should possess strong lea