Executive Chef

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