Executive Chef

**Job Summary**:
**Key Responsibilities**:

- **Operational Support**:

- Supervise and coordinate kitchen staff and activities.
- Monitor food preparation methods and ensure consistency and quality.
- Ensure all food is prepared as per recipes and presentation standards.
- **Team Management**:

- Train, mentor, and motivate junior kitchen staff.
- Allocate duties based on kitchen needs and employee strengths.
- Maintain discipline, punctuality, and hygiene standards in the team.
- **Inventory & Cost Control**:

- Assist in stock management and inventory control.
- Reduce food wastage and optimize kitchen resources.
- Monitor kitchen budgets and help control food costs.
- **Menu Planning & Innovation**:

- Contribute to new menu ideas and seasonal specials.
- Assist in recipe standardization and costing.
- Stay updated on food trends and implement best practices.
- **Hygiene & Compliance**:

- Ensure kitchen cleanliness, sanitization, and adherence to FSSAI guidelines.
- Implement and monitor HACCP standards.
- Handle audits and inspections as required.
- **Customer Satisfaction**:

- Maintain quality and consistency in food served.
- Handle customer feedback when required and resolve kitchen-related issues promptly.

**Key Skills & Requirements**:

- Diploma or Degree in Hotel Management or Culinary Arts.
- Proven experience in a restaurant/hotel setup.
- Strong knowledge of Indian and Continental cuisines.
- Leadership and time management skills.
- Ability to work in a high-pressure, fast-paced environment.
- Knowledge of food safety regulations and kitchen management software IDS is a plus.

**Compensation**:
As per industry standards and based on experience

Pay: ₹35,000.00 - ₹45,000.00 per month

Schedule:

- Day shift

Supplemental Pay:

- Yearly bonus

Work Location: In person