Executive Chef

2 days ago

Mumbai, Maharashtra, India Binge Consulting Full time ₹ 1,04,000 - ₹ 1,30,000 per year

Job Description: Executive Chef

Position Summary:

The Executive Chef is responsible for overseeing the overall culinary operations of the kitchen, ensuring high-quality food production, innovation in menu offerings, and maintaining budgetary controls. This role involves team leadership, vendor negotiations, and aligning the culinary experience with the organization's brand standards.

Key Responsibilities:

  • Menu Development:
  • Create and innovate menus that align with customer preferences and seasonal trends.
  • Ensure menus meet profitability and sustainability goals.
  • Operational Management:
  • Oversee kitchen operations, ensuring efficiency and compliance with food safety standards.
  • Develop and enforce standard operating procedures.
  • Team Leadership:
  • Recruit, train, and mentor kitchen staff to maintain a high-performing team.
  • Foster a positive work environment that encourages creativity and teamwork.
  • Quality Assurance:
  • Monitor food quality and presentation to meet high standards.
  • Conduct regular food tastings and provide constructive feedback to the team.
  • Budgeting and Cost Control:
  • Manage food costs and inventory to meet financial targets.
  • Negotiate with suppliers for quality and cost-effective ingredients.
  • Customer Engagement:
  • Collaborate with the front-of-house team to incorporate customer feedback into operations.

Qualifications:

  • Degree in Culinary Arts or related field.
  • Proven experience as an Executive Chef or similar senior culinary role.
  • Strong leadership, organizational, and communication skills.
  • Proficiency in food safety and sanitation practices.

Job Description: Head Chef

Position Summary:

The Head Chef leads daily kitchen operations, ensuring high-quality food preparation, consistency in service, and adherence to health and safety standards. This role focuses on supervising kitchen staff, managing inventory, and contributing to menu planning.

Key Responsibilities:

  • Kitchen Operations:
  • Supervise kitchen staff to ensure smooth operation during meal services.
  • Oversee food preparation and presentation to maintain quality and consistency.
  • Team Supervision:
  • Assign tasks and schedules to kitchen staff.
  • Provide hands-on training and guidance to the team.
  • Inventory Management:
  • Monitor stock levels and place orders to ensure availability of ingredients.
  • Minimize wastage and maintain accurate inventory records.
  • Menu Execution:
  • Implement menu changes and recipes developed by the Executive Chef.
  • Provide input on new dishes and seasonal offerings.
  • Health and Safety Compliance:
  • Ensure compliance with all food hygiene and safety regulations.
  • Conduct regular kitchen inspections and training sessions.
  • Problem Solving:
  • Address and resolve issues related to food quality, equipment, or staff performance.

Qualifications:

  • Culinary certification or equivalent experience.
  • Proven experience as a Head Chef or Senior Sous Chef.
  • Strong leadership and problem-solving skills.
  • Knowledge of kitchen equipment and food safety regulations.

Job Types: Full-time, Permanent

Pay: Up to ₹130,000.00 per month

Work Location: In person

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