
Executive Chef
7 days ago
Kitchen Operations Management:
- Direct and oversee all aspects of the kitchen, including food preparation, plating, cooking techniques, and quality assurance
- Develop and implement systems, policies, and procedures to ensure efficient kitchen operations
- Monitor food and labor costs, inventory levels, and adherence to budgetary guidelines
- Ensure compliance with health, safety, and sanitation regulations in all kitchen areas
- Collaborate with suppliers and vendors to source high-quality ingredients and negotiate pricing
Menu Development and Execution:
- Create and design innovative, seasonal menus that align with the restaurant's concept and brand
- Develop and standardize recipes, plating presentations, and flavor profiles
- Train kitchen staff on proper cooking methods, portion control, and plating techniques
- Conduct menu tastings and make adjustments to dishes as needed
- Accommodate special dietary requests and ensure consistent execution of menu items
Staff Management:
- Recruit, train, and supervise a team of talented culinary professionals, including sous chefs, cooks, and kitchen staff
- Conduct performance evaluations, provide feedback, and identify opportunities for professional development
- Foster a positive team environment, promote open communication, and address employee relations issues
- Ensure adherence to labor laws, safety regulations, and hotel/restaurant policies
- Manage scheduling, payroll, and staffing levels to meet operational needs
Guest Relations and Brand Representation:
- Maintain a visible presence in the kitchen and dining areas to monitor guest satisfaction
- Interact with guests, respond to feedback, and address any concerns or complaints regarding food quality or service
Pay: ₹40,000.00 - ₹50,000.00 per month
**Benefits**:
- Food provided
- Health insurance
- Leave encashment
- Provident Fund
Schedule:
- Rotational shift
Supplemental pay types:
- Yearly bonus
Work Location: In person
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