Executive Chef
21 hours ago
Design menus that enhance customers’ culinary experience while keeping up high quality.
- Submit cost proposals for menu items.
- Create and test new menus.
- Provide feedback regarding the food quality of large bulk purchases.
- Ensure that all food preparation is in accordance with regulatory guidelines.
- Design standardized food presentation guidelines for each dish.
- Monitor inventory levels of commonly used items.
- Look for ways to reduce spoilage of infrequently used items.
- train, and mange staff regularly.
Pay: ₹60,000.00 - ₹90,000.00 per month
**Benefits**:
- Cell phone reimbursement
- Food provided
- Leave encashment
- Life insurance
Schedule:
- Rotational shift
Supplemental pay types:
- Performance bonus
Work Location: In person
