Executive Chef

1 week ago

Bengaluru Karnataka, India Humsiha Parikshha Full time

**Primary Objective**

The Executive Chef is responsible for overseeing all culinary operations, from menu planning and food preparation to maintaining high-quality standards in the kitchen. This role ensures that the kitchen runs efficiently, food quality meets customer expectations, and the culinary team is well-trained and motivated.

**Key Responsibilities**
- **Menu Planning & Development**: Create and design new menus, considering current food trends, seasonality, and customer preferences. Ensure menus are cost-effective, innovative, and in line with the restaurant or establishment’s concept.
- **Food Quality Control**: Monitor and maintain food quality, portion control, presentation, and consistency across all dishes. Ensure all dishes meet the required standards before they are sent out for service.
- **Kitchen Management**: Oversee the entire kitchen operation, including controlling food production, kitchen staff management, and ensuring kitchen sanitation and hygiene standards are met.
- **Team Leadership & Training**: Lead, train, and motivate kitchen staff, including Sous Chefs, Chefs de Partie, and Commis. Conduct regular training sessions to improve skills, kitchen efficiency, and adherence to food safety standards.
- **Inventory & Cost Control**: Manage inventory to ensure proper stock levels, minimize waste, and reduce costs. Work closely with the purchasing team to order ingredients and supplies in accordance with menu needs.
- **Health & Safety Compliance**: Ensure that all kitchen practices comply with food safety and health regulations. Oversee proper storage, handling, and sanitation procedures for food and equipment.
- **Collaboration**: Coordinate with other departments (service, purchasing, and management) to ensure smooth operations and customer satisfaction.
- **Budgeting & Financial Management**: Monitor and control food costs, labor costs, and overall kitchen expenses to stay within budget. Develop cost-effective strategies without compromising food quality.
- **Innovation & Trends**: Stay updated on culinary trends and continuously look for ways to innovate menus or cooking techniques to keep the offerings fresh and competitive.

**Required Skills**:

- **Culinary Expertise**: In-depth knowledge of various cuisines, cooking techniques, and food preparation methods. Ability to create and innovate menus.
- **Leadership**: Strong leadership and people-management skills to lead, train, and motivate kitchen teams.
- **Time Management**: Excellent time-management skills to ensure that kitchen operations are efficient, and deadlines are met.
- **Problem-Solving**: Ability to address and resolve issues related to food quality, staff, or kitchen operations in a timely and professional manner.
- **Organization**: Ability to manage multiple tasks simultaneously, prioritize, and keep the kitchen organized.
- **Financial Acumen**: Strong understanding of budgeting, cost control, and food cost management.
- **Communication**: Excellent communication skills to work effectively with kitchen staff, management, and other departments.
- **Creativity**: Ability to innovate and develop new recipes, dishes, or cooking methods that elevate the customer experience.
- **Food Safety Knowledge**: In-depth knowledge of food safety practices, including proper storage, handling, and preparation.

Pay: ₹53,625.00 - ₹61,875.00 per month

Schedule:

- Day shift

Work Location: In person

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