Executive Chef

**Key Responsibilities**:

- **Menu Creation & Development**: Design and update seasonal menus that align with the restaurant's concept and target market. Ensure dishes are innovative, cost-effective, and meet customer preferences.
- **Kitchen Management**: Oversee daily kitchen operations, ensuring food preparation is done in a timely, organized manner. Ensure consistency in quality and portion sizes.
- **Staff Supervision & Training**: Lead, train, and mentor kitchen staff, including sous chefs, line cooks, and dishwashers. Establish a positive work environment and foster teamwork.
- **Food Quality Control**: Monitor and maintain the highest standards of food quality, presentation, and sanitation. Ensure adherence to food safety guidelines and industry regulations.
- **Inventory & Budgeting**: Manage kitchen inventory, order supplies, and control food costs to maximize profitability. Maintain proper stock rotation and minimize food waste.
- **Health & Safety Compliance**: Ensure the kitchen is in compliance with health and safety regulations. Conduct regular checks to maintain cleanliness and organization.
- **Collaboration & Communication**: Work closely with front-of-house staff, including servers and managers, to ensure a seamless dining experience. Communicate effectively with the management team on kitchen performance and any operational challenges.
- **Customer Relations**: Occasionally engage with customers to understand their needs and receive feedback. Address any concerns related to food quality or service.
- **Event Planning & Catering**: If applicable, manage special events or catering orders, ensuring the menu is appropriate and the team is prepared.
- **Innovation & Trends**: Stay up-to-date with industry trends, new techniques, and ingredient sourcing to continually improve the kitchen's offerings.

**Qualifications**:

- Proven experience as an Executive Chef or in a similar senior culinary role.
- Strong leadership skills with the ability to manage a large team.
- In-depth knowledge of culinary techniques, kitchen equipment, and food safety regulations.
- Excellent time-management, organizational, and multitasking skills.
- Creative with a passion for food and culinary innovation.
- Ability to work under pressure and handle stressful situations.
- Formal culinary training or degree from a recognized institution preferred.
- Strong communication and interpersonal skills.
- A positive attitude and the ability to inspire and motivate a team.

**Working Conditions**:

- Long hours, including nights, weekends, and holidays, depending on the nature of the business.
- Physically demanding, including standing for long periods and lifting heavy items.
- Fast-paced, high-pressure environment.

Pay: ₹150,000.00 - ₹200,000.00 per month

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift

Supplemental Pay:

- Shift allowance
- Yearly bonus

Application Question(s):

- Are you ready to shift to Jamnagar?

**Experience**:

- total work: 10 years (preferred)

Work Location: In person