Executive Chef

16 hours ago

Mumbai Maharashtra, India Binge Consulting Full time

**Job Description: Executive Chef**

**Position Summary**:
The Executive Chef is responsible for overseeing the overall culinary operations of the kitchen, ensuring high-quality food production, innovation in menu offerings, and maintaining budgetary controls. This role involves team leadership, vendor negotiations, and aligning the culinary experience with the organization’s brand standards.

**Key Responsibilities**:

- **Menu Development**:

- Create and innovate menus that align with customer preferences and seasonal trends.
- Ensure menus meet profitability and sustainability goals.
- **Operational Management**:

- Oversee kitchen operations, ensuring efficiency and compliance with food safety standards.
- Develop and enforce standard operating procedures.
- **Team Leadership**:

- Recruit, train, and mentor kitchen staff to maintain a high-performing team.
- Foster a positive work environment that encourages creativity and teamwork.
- **Quality Assurance**:

- Monitor food quality and presentation to meet high standards.
- Conduct regular food tastings and provide constructive feedback to the team.
- **Budgeting and Cost Control**:

- Manage food costs and inventory to meet financial targets.
- Negotiate with suppliers for quality and cost-effective ingredients.
- **Customer Engagement**:

- Collaborate with the front-of-house team to incorporate customer feedback into operations.

**Qualifications**:

- Degree in Culinary Arts or related field.
- Proven experience as an Executive Chef or similar senior culinary role.
- Strong leadership, organizational, and communication skills.
- Proficiency in food safety and sanitation practices.

**Job Description: Head Chef**

**Position Summary**:
The Head Chef leads daily kitchen operations, ensuring high-quality food preparation, consistency in service, and adherence to health and safety standards. This role focuses on supervising kitchen staff, managing inventory, and contributing to menu planning.

**Key Responsibilities**:

- **Kitchen Operations**:

- Supervise kitchen staff to ensure smooth operation during meal services.
- Oversee food preparation and presentation to maintain quality and consistency.
- **Team Supervision**:

- Assign tasks and schedules to kitchen staff.
- Provide hands-on training and guidance to the team.
- **Inventory Management**:

- Monitor stock levels and place orders to ensure availability of ingredients.
- Minimize wastage and maintain accurate inventory records.
- **Menu Execution**:

- Implement menu changes and recipes developed by the Executive Chef.
- Provide input on new dishes and seasonal offerings.
- **Health and Safety Compliance**:

- Ensure compliance with all food hygiene and safety regulations.
- Conduct regular kitchen inspections and training sessions.
- **Problem Solving**:

- Address and resolve issues related to food quality, equipment, or staff performance.

**Qualifications**:

- Culinary certification or equivalent experience.
- Proven experience as a Head Chef or Senior Sous Chef.
- Strong leadership and problem-solving skills.
- Knowledge of kitchen equipment and food safety regulations.

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

Pay: Up to ₹130,000.00 per month

Work Location: In person

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