Executive Chef

We are looking for an ambitious, passionate, and driven executive chef for **The Magnus** by **Broadway**, an upcoming boutique hotel Designed by Paradigm Shift Studio, Bangkok, the Magnus reflects contemporary urban India, where lush design meets modern luxury. With a banquet hall, a tropical restaurant, and a glorious Parisian bar, we have everything to celebrate and unwind the day in style. Contact us now to learn more and be part of The Magnus's exceptional hospitality journey

**Executive Chef duties and responsibilities**
- Design menus that enhance customers’ culinary experiences while maintaining 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 the spoilage of infrequently used items.
- Hire, train, and manage staff regularly.
- Ensuring promptness, freshness, and quality of dishes.
- Coordinating cooks' tasks.
- Implementing hygiene policies and examining equipment for cleanliness.
- Designing new recipes, planning menus, and selecting plate presentations.
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.
- Accountable for the overall success of the daily kitchen operations
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions.
- Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.
- Supervises all kitchen areas to ensure a consistent, high-quality product is produced.
- Responsible for guiding and developing staff, including direct reports
- Must ensure sanitation and food standards are achieved.
- Must be well versed in South Indian, Indo-Chinese, and Continental cuisines.
- Hands-on experience in food costing and cost control
- Hands-on experience in recipe management
- Responsible for the day-to-day operations of the kitchen
- Control costs and ensure profitability. Provide food costs on a daily basis to management.

Manage the recipe and ensure taste and quality are maintained.
- Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bars and lounges, and employee cafeterias) and all support areas (e.g., dish rooms and purchasing).
- We are looking for manpower to handle pre-opening operations in the hotel industry.

**Executive Chef requirements and qualifications**
- 5+ years of experience in a similar position.
- Ability to track expenses and manage a budget.
- Sense of ownership and pride in your performance and its impact on the company’s success
- Team player
- Good time-management skills
- Great interpersonal and communication skills
- Strong passion for the art of food design.
- Culinary Degree.
- Advanced knowledge of food professional principles and practices.
- Ability to meet deadlines.
- Available to work on-call, shifts, after hours, over weekends, and on public holidays.

**Education**
- 3- or 4-year degree or diploma in hotel management or culinary arts from a reputed institution in India or abroad.

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift
- Rotational shift

Supplemental pay types:

- Yearly bonus

**Experience**:

- Relevent: 5 years (required)

Ability to Commute:

- Coimbatore, Tamil Nadu (required)

Ability to Relocate:

- Coimbatore, Tamil Nadu: Relocate before starting work (required)

Work Location: In person