Executive Sous Chef

managing kitchen staff and operations, creating innovative menus, controlling budgets and inventory, and ensuring high standards of food quality, safety, and presentation. Key responsibilities involve staff management (hiring, training, and evaluation), menu development that balances creativity with cost-effectiveness, financial oversight (budgeting, food...

1. Prepare and cook menu items to the highest standards of quality and presentation. 2. Lead and manage a section of the kitchen, including supervising and training junior staff. 3. Maintain a clean and organized workspace, adhering to health and safety standards. 4. Control and manage inventory, ordering supplies and ingredients as needed. 5....

Key responsibilities Staff and kitchen management Supervise kitchen staff assist in hiring and training new employees and create work schedules Food preparation Direct the preparation of dishes ensure food quality and consistency and maintain food safety standards Menu development Help create and write menus develop new dishes and oversee pricing Inventory...

**Key Responsibilities (as per level)**: **CDP (Chef de Partie)**: - Manage the Continental kitchen section independently. - Prepare and plate dishes as per recipes and presentation standards. - Supervise junior staff and ensure smooth kitchen operations. - Maintain food quality, hygiene, and safety standards. - Coordinate with the Sous Chef and ensure...

Key Responsibilities Menu Management Design develop and update menus that align with hotel standards culinary trends and budget constraints Staff Leadership Recruit train and supervise kitchen staff sous chefs cooks pastry chefs delegating tasks and ensuring high performance Food Quality Standards Maintain the highest quality and taste of all food prepared...

**Job brief** We are looking for a creative and proficient in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen. Main cuisine continenal & bakery **Responsibilities** - Plan and direct food preparation and culinary activities - Modify menus or create new ones that meet quality...

**Job Title: Chef de Partie - Indian Curry Section** **Location**: Antalya, Rishikesh **Department**: Kitchen **Reports To**: Sous Chef / Executive Chef **Job Summary**: **Key Responsibilities**: - Prepare and cook a variety of authentic Indian curries, gravies, and sauces as per traditional recipes. - Ensure consistency in taste, presentation, and...

**Key Responsibilities** - Oversee all kitchen operations, including restaurants, banquets, and in-room dining. - Plan and design innovative menus with a focus on quality, presentation, and cost control. - Lead, train, and mentor the culinary team to maintain high standards of food preparation and service. - Ensure strict compliance with food safety,...

**Responsible for overseeing all kitchen operations, including menu planning, food preparation, and presentation**: - **Lead and manage a team of chefs and cooks to ensure high-quality dishes and efficient service**: - **Maintain high culinary standards, consistency, and quality**: - **Control food costs, manage inventory, and optimize kitchen...

1. Develop and implement menus that are creative, appealing, and profitable. 2. Oversee the preparation and presentation of all food items to ensure that they meet the highest standards of quality and presentation. 3. Manage the kitchen staff, including chefs, cooks, and kitchen porters. 4. Control food costs by implementing effective inventory management...

**Job Title**: Cafeteria Chef **Location**: Antalya Hotel, Laxman Jhula Vill. Post, Distt, Tapovan, Rishikesh, Uttarakhand. **Department**: Kitchen **Reporting To**: Executive Chef / F&B Manager **Job Type**: Full-Time **Key Responsibilities**: - Prepare daily meals for staff or guests as per set menu. - Maintain cleanliness and hygiene in the kitchen. -...