Executive Chef

The Executive Chef is responsible for overseeing the culinary operations of the restaurant. This includes menu creation, food preparation, managing kitchen staff, ensuring food quality and presentation, maintaining inventory, and upholding health and safety standards. The Executive Chef will work closely with the management team to ensure the kitchen runs efficiently, and that every dish meets the restaurant's high standards.

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

- Design and update menus that align with the restaurant's concept, theme, and target audience.
- Create innovative, seasonal dishes using high-quality ingredients.
- Collaborate with the management team to assess customer preferences and create a menu that appeals to guests.
- Ensure menu items are cost-effective while maintaining high standards of quality and taste.

**2. Food Preparation & Cooking**:

- Oversee the preparation and cooking of all dishes, ensuring food quality, consistency, and presentation are maintained at all times.
- Work hands-on in the kitchen as needed to support staff, especially during busy hours.
- Ensure all food is prepared and served in a timely manner.

**3. Kitchen Management**:

- Manage kitchen staff, including sous chefs, line cooks, and prep cooks, ensuring they are well-trained, motivated, and performing their tasks effectively.
- Schedule kitchen staff shifts and ensure appropriate coverage during peak hours.
- Monitor kitchen operations to maintain a smooth workflow and ensure efficiency.
- Ensure all kitchen equipment is properly maintained and functioning.

**4. Inventory & Supply Management**:

- Oversee inventory of ingredients, kitchen supplies, and equipment, ensuring timely ordering and stock rotation.
- Work with suppliers to procure the best ingredients at competitive prices.
- Monitor waste levels and implement cost-control measures to reduce food costs and increase profitability.

**5. Food Safety & Cleanliness**:

- Ensure compliance with health and safety regulations, including proper food handling, storage, and sanitation.
- Maintain cleanliness and organization in the kitchen, adhering to industry standards.
- Implement and supervise daily cleaning schedules and routines.

**6. Quality Control & Standards**:

- Ensure that every dish leaving the kitchen meets the restaurant's quality standards for taste, presentation, and portion size.
- Train kitchen staff on proper cooking techniques and plating to maintain consistency.
- Conduct regular tastings of new dishes and menu items for quality assurance.

**7. Leadership & Team Development**:

- Lead, train, and motivate kitchen staff, promoting a positive and productive work environment.
- Conduct performance reviews and provide constructive feedback to team members.
- Foster teamwork and communication between kitchen and front-of-house staff to enhance service and efficiency.

**8. Cost Management & Budgeting**:

- Work with management to develop and maintain food cost budgets.
- Monitor daily expenses and adjust operations as necessary to meet financial targets.
- Implement portion control, proper inventory management, and other strategies to minimize waste and reduce food costs.

**9. Customer Interaction**:

- Occasionally engage with customers to receive feedback on dishes, providing a personalized touch to enhance the dining experience.
- Adjust dishes or recipes based on customer preferences or special requests, when possible.

**10. Collaboration & Administrative Duties**:

- Collaborate with the management team to ensure that the restaurant's culinary goals are aligned with overall business objectives.
- Assist with the planning of special events, private parties, and catering services as needed.
- Maintain proper records of food costs, inventory, and supplier communications.

**Qualifications**:

- **Education**: Culinary degree or equivalent experience preferred.
- **Experience**: Minimum of 5-7 years of experience in a professional kitchen, with at least 3 years in a management or leadership role.
- **Skills**:

- Strong leadership and team management skills.
- In-depth knowledge of cooking techniques, kitchen equipment, and food safety standards.
- Creativity and the ability to develop unique and exciting dishes.
- Strong organizational skills and the ability to multitask in a fast-paced environment.
- Excellent time-management skills.
- Ability to work under pressure while maintaining a high level of professionalism and calm.
- Strong knowledge of budgeting, cost control, and inventory management.
- Exceptional palate and attention to detail in food presentation.

Pay: ₹30,000.00 - ₹35,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Rotational shift

**Experience**:

- total work: 5 years (required)

Work Location: In person