Executive Chef-hotels/restaurant

6 days ago

Thane District Maharashtra, India Aavesh Enterprises Full time

**Job Summary**:
The Executive Chef oversees the culinary operations of the hotel or restaurant, ensuring exceptional quality, consistency, and presentation of food. This role involves menu planning, staff management, inventory control, and maintaining high standards of hygiene and safety in the kitchen.

**Key Responsibilities:1. Menu Development**:

- Create and design innovative menus that align with the restaurant/hotel’s theme and customer preferences.
- Adjust menus seasonally or for special events, incorporating trends and customer feedback.
- Develop recipes and portion specifications for consistent quality and cost control.

**2. Kitchen Operations Management**:

- Oversee all kitchen operations, ensuring efficient and smooth workflows.
- Monitor food preparation, portion sizes, and presentation for quality assurance.
- Enforce compliance with food safety and hygiene regulations (e.g., HACCP, local health standards).

**3. Staff Management**:

- Recruit, train, and supervise kitchen staff, including chefs, cooks, and support personnel.
- Conduct regular performance evaluations and provide constructive feedback.
- Foster a positive and collaborative work environment, promoting teamwork and creativity.

**4. Inventory and Cost Control**:

- Manage food inventory, ensuring adequate supply levels while minimizing waste.
- Negotiate with suppliers for the best quality and pricing of ingredients.
- Monitor food costs and labor expenses to meet budgetary goals.

**5. Quality Assurance**:

- Conduct regular tastings to ensure food quality and presentation meet established standards.
- Address guest feedback or complaints related to food quality promptly and professionally.

**6. Collaboration with Management**:

- Work closely with the General Manager and Food & Beverage team to align culinary offerings with the establishment's goals.
- Participate in marketing efforts by suggesting promotional items, special events, or themed menus.

**7. Health and Safety Compliance**:

- Ensure the kitchen complies with all health, safety, and sanitation regulations.
- Conduct regular inspections and maintain documentation for audits.
- Implement training programs for staff on safety and hygiene practices.

**Qualifications and Skills:Education**:

- Culinary Arts Degree or equivalent certification from a recognized culinary institute.

**Experience**:

- Minimum of 5-7 years in culinary leadership, preferably in a hotel or upscale restaurant setting.
- Proven track record in menu creation, cost control, and kitchen management.

**Skills**:

- Expertise in various cooking techniques and cuisines.
- Strong leadership and team management abilities.
- Excellent organizational and multitasking skills.
- Knowledge of kitchen equipment, technology, and food trends.
- Proficiency in budgeting, cost control, and inventory management software.
- Ability to handle high-pressure situations and tight deadlines.

Pay: ₹60,000.00 - ₹80,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Day shift
- Rotational shift

Supplemental Pay:

- Yearly bonus

Work Location: In person

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