Executive Chef

**Job Description: Executive Chef**

**Position Summary**: The Executive Chef is responsible for overseeing all aspects of kitchen operations, ensuring the preparation of high-quality food, managing kitchen staff, and maintaining an organized and efficient kitchen environment. This role requires creativity, leadership, and the ability to work under pressure while ensuring the highest standards of food safety and quality.

**Key Responsibilities**:

- **Menu Development & Planning**:

- Design and create innovative, seasonal menus that align with the restaurant's concept and brand.
- Work with management to adjust menus based on customer feedback, market trends, and cost considerations.
- Ensure that the menu items are consistent in terms of taste, presentation, and quality.
- **Kitchen Management**:

- Oversee kitchen operations, including food preparation, cooking, and plating.
- Supervise and lead the kitchen staff, ensuring efficient workflow and proper training.
- Ensure all kitchen equipment is functioning and maintained in good working condition.
- Manage inventory and place orders for food and kitchen supplies as needed.
- **Staff Leadership & Development**:

- Recruit, train, and mentor kitchen staff, ensuring they adhere to health and safety standards and kitchen protocols.
- Foster a positive and productive work environment by promoting teamwork and open communication.
- Conduct performance evaluations, provide constructive feedback, and support career development for kitchen personnel.
- **Quality Control & Food Safety**:

- Monitor food quality, consistency, and presentation to meet company standards.
- Enforce sanitation and safety standards in compliance with health regulations.
- Conduct regular inspections to ensure the kitchen maintains cleanliness and hygiene.
- **Cost Control & Budget Management**:

- Manage food costs, labor costs, and other operational expenses to stay within budget.
- Monitor portion control and waste reduction practices.
- Analyze profit margins and adjust menu pricing or portion sizes accordingly.
- **Customer Interaction & Satisfaction**:

- Ensure guest satisfaction by maintaining high-quality food and addressing any concerns related to food quality or service.
- Collaborate with front-of-house staff to create a seamless dining experience for guests.
- **Reporting & Administrative Duties**:

- Maintain accurate records for inventory, orders, staffing, and other kitchen-related operations.
- Report to management on kitchen performance, challenges, and financial status.

**Qualifications**:

- Proven experience as an Executive Chef or similar role in a high-volume kitchen environment.
- Strong culinary skills with knowledge of food preparation techniques, ingredient sourcing, and presentation.
- Ability to lead and manage a team effectively.
- Strong organizational and multitasking abilities.
- Knowledge of food safety and sanitation regulations.
- Excellent communication and interpersonal skills.
- Culinary degree or equivalent experience preferred.

**Work Environment**: The Executive Chef typically works in a fast-paced kitchen environment with long hours, including evenings, weekends, and holidays. Physical demands include standing for long periods, lifting heavy items, and working in high-pressure situations.

Pay: ₹45,000.00 - ₹55,000.00 per month

Schedule:

- Rotational shift

Ability to commute/relocate:

- Raipur, Chhattisgarh: Reliably commute or willing to relocate with an employer-provided relocation package (required)

**Education**:

- Bachelor's (required)

**Experience**:

- As executive chef: 5 years (required)

Work Location: In person