Executive Chef

A Head Chef job description includes overseeing all kitchen operations, developing and modifying menus, managing and training staff, and ensuring food quality, safety, and hygiene standards are met. They are responsible for inventory, ordering, managing food costs, and often handle administrative tasks like payroll and scheduling. This leadership role requires a strong culinary background and the ability to work under pressure to create an exceptional dining experience. Key responsibilities

• Kitchen management: Oversee daily kitchen operations, ensuring a smooth workflow and high standards of quality and presentation.
• Menu planning and creation: Develop and update menus, create new recipes, and approve final dishes before they are served.
• Staff leadership: Hire, train, and supervise kitchen staff, including sous chefs, cooks, and assistants. Delegate tasks, evaluate performance, and foster a positive and collaborative team environment.
• Quality and safety: Maintain and enforce food safety and hygiene guidelines. Ensure that all dishes meet the restaurant's quality standards.
• Inventory and purchasing: Manage inventory levels, place orders for ingredients and equipment, and perform stock takes.
• Financial management: Monitor food costs, manage budgets, and work to maintain or improve profit margins.
• Administrative tasks: Handle staff roaster and requisition for Kitchen Department.

Qualifications and skills

• Extensive culinary experience, often with a progression from entry-level positions.
• Strong leadership, organizational, and communication skills.
• Creativity and a refined palate for developing innovative and high-quality dishes.
• Ability to work under pressure and solve problems quickly.
• Knowledge of food safety, hygiene, and cost control.

Job Type: Full-time

Pay: ₹20, ₹32,745.30 per month

Benefits:

• Food provided
• Paid time off

Work Location: In person