Group Executive Chef

**Iceberg Hospitality and Entertainment LLP** is a leading name in Pune’s hospitality and entertainment sector, renowned for its diverse range of upscale and unique dining experiences. The company is dedicated to providing guests with an engaging and memorable sensory experience across its various venues. Each establishment under the Iceberg umbrella like Prem’s, Swig, Soy Como Soy, Kinki and etc. is designed to offer a distinctive atmosphere, exceptional service, and high-quality cuisine.

**Roles and Responsibilities**:

- **Menu Development**: Create and execute diverse menus that showcase Indian, Continental, and Asian cuisines, focusing on authentic flavors and innovative dishes.
- **Culinary Experimentation**: Explore new dishes and flavor combinations using traditional and contemporary ingredients from Indian, Continental, and Asian cuisines.
- **Trend Adaptation**: Stay current with culinary trends, incorporating relevant global and regional influences to keep the menu fresh and exciting.
- **Kitchen Operations**: Oversee daily kitchen operations to ensure consistent quality, presentation, and efficiency in food preparation and service.
- **Hygiene & Safety**: Maintain high standards of kitchen hygiene, food safety, and sanitation in accordance with local regulations and company policies.
- **Team Leadership**: Train, mentor, and manage kitchen staff, fostering a positive and innovative working environment, and promoting professional growth.
- **Collaboration with Management**: Work closely with the management team to develop seasonal menus, special events, and promotional offerings to align with market demands.
- **Supplier Management**: Monitor inventory and work with suppliers to source high-quality ingredients for Indian, Continental, and Asian dishes.
- **Cost Management**: Manage food costs, portion control, and waste reduction to ensure cost-effective kitchen operations without compromising quality.
- **Standard Operating Procedures**: Develop and implement standardized operating procedures for food preparation, presentation, and kitchen operations.
- **Guest Interaction**: Lead tastings and presentations for special events and guests, and handle customer feedback related to food quality and dining experience.
- **Kitchen Audits & Compliance**: Conduct regular kitchen audits to ensure full compliance with health and safety standards.
- **Equipment Maintenance**: Maintain kitchen equipment and facilities, overseeing repairs and coordinating maintenance as necessary.
- **Culinary Innovation**: Foster a culture of creativity and innovation, encouraging the team to experiment and evolve culinary practices within the kitchen.

**Qualifications**:

- **Education**: Degree or diploma in Culinary Arts, Hotel Management, or a related field.
- **Experience**: 8-10 years in culinary roles, with 5+ years as an Executive Chef in Indian, Continental, and Asian cuisines.
- **Culinary Skills**: Expertise in menu creation, food costing, and kitchen management.
- **Leadership**: Proven ability to lead and mentor kitchen staff.
- **Creativity**: Experience in innovating new dishes and keeping up with culinary trends.
- **Food Safety**: Certification in food safety and knowledge of health regulations.
- **Financial Skills**: Proficient in managing budgets and controlling food costs.
- **Communication**: Strong interpersonal skills for working with teams and suppliers.
- **Guest Focus**: Dedicated to maintaining high guest satisfaction.

**Job Types**: Full-time, Permanent

Pay: ₹100,000.00 - ₹115,000.00 per month

**Benefits**:

- Provident Fund

Schedule:

- Rotational shift

**Experience**:

- total work: 6 years (required)

Work Location: In person

Expected Start Date: 01/10/2024