Executive Chef

The Executive Chef will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, taste, and presentation. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to innovate and create new menu items that align with our brand.

• Key Responsibilities:

Menu Development: Create and update menus to include a variety of innovative and appealing dishes. Ensure the menu is balanced and aligned with customer preferences and trends.

• Quality Control: Oversee food preparation, cooking, and presentation to ensure consistency and excellence. Maintain high standards of hygiene and food safety.

Team Leadership: Recruit, train, and manage kitchen staff. Foster a positive and collaborative work environment, and provide ongoing training and development opportunities.

Inventory Management: Manage inventory, order supplies, and ensure the kitchen is well-stocked with fresh ingredients. Monitor food costs and implement measures to minimize waste.Operational Efficiency: Develop and implement efficient kitchen processes and workflows. Ensure timely and smooth delivery of orders during peak hours.

• Collaboration: Work closely with restaurant management and other departments to coordinate and plan for special events, promotions, and menu changes.

Customer Satisfaction: Address customer feedback and complaints promptly and professionally. Strive to exceed customer expectations through high-quality food and service.

Financial Accountability: Manage the kitchen budget, monitor expenses, and ensure profitability. Analyze financial performance and implement cost-saving measures where necessary.

• Qualifications:

Proven experience as an Executive Chef or in a similar senior culinary role.

• Strong knowledge of culinary techniques, food safety, and kitchen management.

Excellent leadership and team management skills.

• Ability to create innovative and appealing menu items.

Strong organizational and multitasking abilities.

• Excellent communication and interpersonal skills.

Degree in Culinary Arts or a related field is preferred.

• Knowledge of Indian and international cuisines is a plus.

Job Type: Full-time

Pay: 28,

• 00 - 30,000.00 per month
  
  Jadwal:
• Rotational shift

Tunjangan:

• Food provided

Provident Fund
Upah Tambahan:

• Overtime pay

Yearly bonus

Experience:

• total work: 8 years (Preferred)

Work Location: In person