Executive Sous Chef

4 days ago

Delhi Delhi, India First Fiddle F&B Pvt Ltd Full time

**Job description**
**Executive Chef**

**DUTIES AND RESPONSIBILITIES**:

- Oversees and is accountable for all menu development for all food outlets.
- Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Establishes controls to minimize food and supply waste, as well as proper management of both purchased and donated foods and products.
- Safeguards all food preparation employees and volunteers by implementing training to increase their knowledge about safety, sanitation and accident prevention.
- Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.
- Develop health conscious nutritional plans and implement culturally appropriate nutrition strategies. Plans for meals must include diabetic, heart healthy, gluten free, vegetarian and low sodium.
- Provide nutrition education and counseling to employees, volunteers, residents and guests.
- Works with Director to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to
- help assure that financial goals are met.
- Conducts meetings to keep culinary staff informed and educated.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and
- payroll costs to achieve maximum profitability.
- Interacts with mission leadership to assure that food production consistently exceeds the expectations of clients and guests.
- Evaluates products to assure that quality, price and related goods are consistently met.
- Develops procedures to enhance and measure quality; continually updates written procedures to reflect
- state-of-the-art techniques, equipment and terminology.
- Works with Food Service Manger to maintain a regular cleaning and maintenance schedule for all
- kitchen areas and equipment.
- Provides training, curriculum and professional development opportunities for culinary program, clients

Pay: 12 LPA MAX

**Benefits**:

- Flexible schedule
- Food provided

Schedule:

- Rotational shift

Supplemental Pay:

- Performance bonus

**Education**:

- Bachelor's (preferred)

**Experience**:

- Kitchen Management: 5 years (required)

Work Location: In person

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

Pay: ₹75,000.00 - ₹100,000.00 per month

**Benefits**:

- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time
- Provident Fund

Schedule:

- Morning shift
- Night shift
- Rotational shift
- Weekend availability

Supplemental Pay:

- Yearly bonus

Work Location: In person

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