Executive Chef

• Menu and recipe development: Design menus, create new recipes, and develop specials that balance flavor, presentation, and profitability.
• Food preparation: Oversee and perform the preparation and cooking of food, ensuring dishes are prepared to a high standard.
• Quality control: Ensure food quality from ingredients to the final plated dish, monitoring freshness, color, and texture.
• Sanitation and safety: Enforce strict hygiene, safety, and sanitation rules in the kitchen, inspect equipment, and ensure compliance with health codes.
• Supervision and training: Hire, train, and supervise other kitchen staff, including junior chefs and cooks, and delegate tasks.
• Staff management: Create staff schedules, conduct staff meetings, and handle human resources-related processes like interviewing and hiring.
• Mentoring: Mentor and coach junior chefs to help them develop their skills.

Job Type: Full-time

Pay: ₹23, ₹40,000.65 per month

Benefits:

• Commuter assistance
• Flexible schedule
• Food provided