Executive Chef

1. Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards.

2. Determine purchasing specifications and budgetary allotments for all menu items.

3. Lead and cook by example and provide guidance to your team (Sous Chefs, line cooks).

4. Identify customers’ needs and respond proactively to all of their concerns.

5. Lead F&B team by attracting, recruiting, training and appraising talented personnel.

6. Establish targets, KPI’s, schedules, policies and procedures.

7. Ensure kitchen operations can run smoothly and efficiently in your absence.

8. Comply with all health and safety regulations.

9. Make periodic and regular inspections to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.

10. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success.

11. Maintain complete knowledge of and compliance with all company policies/service procedures/standards.

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

**Salary**: ₹70,000.00 - ₹80,000.00 per month

**Benefits**:

- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Schedule:

- Day shift
- Morning shift
- Night shift
- Rotational shift

Supplemental pay types:

- Performance bonus
- Yearly bonus

**Experience**:

- total work: 3 years (required)

Work Location: In person

**Speak with the employer**

+91 8714645123