Executive Chef

3 days ago

Thiruvananthapuram Kerala, India Zeakus service llp Full time

**Executive Chef**

**Location**: Trivandrum (TVM)
**Experience**: Minimum 12+ years
**Age Range**: 35 to 40 years
**Gender Preference**:Male**
**Salary**: ₹70,000 to ₹80,000 per month

**Key Responsibilities**:

- **Kitchen Management**:

- Oversee the day-to-day operations of the kitchen, ensuring smooth functioning and efficiency.
- Ensure the preparation and presentation of high-quality food, maintaining consistency in taste and appearance.
- Supervise kitchen staff, including chefs, cooks, and kitchen assistants, ensuring that all tasks are carried out effectively and professionally.
- **Menu Planning and Development**:

- Design and implement menus that reflect the culinary standards and trends, considering customer preferences and seasonal ingredients.
- Work closely with management to create innovative, cost-effective menu options.
- **Quality Control**:

- Ensure all food prepared adheres to food safety standards and regulations.
- Maintain cleanliness and organization of the kitchen to ensure a hygienic and safe working environment.
- **Staff Training and Development**:

- Train kitchen staff on cooking techniques, presentation, and safety procedures.
- Conduct performance reviews and develop staff skill sets to maintain a high standard of culinary excellence.
- **Inventory and Budget Management**:

- Manage kitchen inventory, ordering ingredients, and supplies as needed.
- Ensure the kitchen operates within budget, minimizing waste and optimizing ingredient usage.
- **Customer Experience**:

- Work closely with the front-of-house team to ensure that food service meets customer expectations.
- Address customer feedback and make necessary adjustments to improve food quality and service.

**Requirements**:

- **Experience**: Minimum 12 years of experience in culinary management, with at least 5 years in an executive or senior chef role.
- **Age Range**: 35 to 40 years.
- **Skills**:

- In-depth knowledge of cooking techniques, food safety standards, and kitchen operations.
- Strong leadership, organizational, and team management skills.
- Ability to work under pressure while maintaining a high standard of quality.
- Excellent communication and interpersonal skills.
- **Education**: Formal culinary education or equivalent experience.
- **Additional Skills (preferred)**:

- Knowledge of international cuisines and trends.
- Experience managing large kitchen teams and high-volume food production.

Pay: ₹70,000.00 - ₹80,000.00 per month

Work Location: In person

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