Master Chef

3 days ago

Mumbai, Maharashtra, India Jupiter Hospital Full time ₹ 12,00,000 - ₹ 24,00,000 per year

A Maharashtrian Master Chef is a senior culinary professional who specializes in Maharashtrian cuisine while overseeing all kitchen operations. Key responsibilities include:

Culinary & Menu Development

  • Menu Planning and Innovation: Designing and creating innovative menus that showcase authentic and modern Maharashtrian dishes (e.g., Puran Poli, Misal Pav, Varan Bhaat), keeping up with culinary trends and customer demands.
  • Recipe Creation and Standardization: Developing signature recipes, determining presentation standards, and ensuring consistency in taste, portioning, and quality for all food items.
  • Quality Control: Personally checking the freshness of all ingredients and the quality of both raw and cooked food products to ensure the highest standards are met before serving.
  • Cuisine Expertise: Demonstrating profound knowledge of traditional Maharashtrian spices, ingredients, and cooking techniques, and adapting recipes for special dietary needs or restrictions.

Kitchen Management & Operations

  • Supervision and Leadership: Leading, training, and mentoring kitchen staff (including sous chefs, line cooks, etc.), delegating tasks, and fostering a positive and collaborative work environment.
  • Inventory and Cost Control: Managing inventory levels, ordering supplies from approved vendors, monitoring food and labor costs, and implementing cost-saving measures to meet budget goals.
  • Hygiene and Safety Standards: Ensuring strict compliance with all health, safety, and sanitation regulations (e.g., HACCP protocols) within the kitchen area.
  • Workflow Management: Planning and organizing the daily kitchen operations and production schedules to ensure smooth and efficient service, especially during peak hours.

Business & Customer Relations

  • Customer Interaction: Interacting with guests to obtain feedback on food quality and presentation, and handling complaints to ensure high customer satisfaction.
  • Collaboration: Working closely with the front-of-house management team to ensure a seamless dining experience and to plan special events or banquets.
  • Financial Oversight: Understanding the kitchen's impact on the overall property financial goals and managing operations to achieve or exceed budgeted goals.

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