Job Description

We are Hiring chef for leading Health care industry!!
1. Kitchen Management:
- Supervise and mentor junior chefs and kitchen staff.
- Coordinate daily kitchen operations, including meal prep and service.
- Maintain high standards of food quality, presentation, and consistency.
2. Menu Planning and Development:
- Collaborate with the Executive Chef to develop and implement menus.
- Create new recipes and menus to drive sales and customer satisfaction.
3. Food Safety and Hygiene:
- Ensure compliance with food safety regulations and company policies.
- Maintain a clean and organized kitchen environment.
4. Inventory Management:
- Order and manage inventory of ingredients and supplies.
- Control food costs and minimize waste.
5. Training and Development:
- Train and mentor junior chefs and kitchen staff.
- Conduct workshops and demonstrations to improve skills.
6. Cost Control:
- Manage labor and food costs to achieve budget targets.
- Implement cost-saving initiatives.
Requirements
Experience

• Minimum 10 years of experience as a chef

• Minimum 4 years experience as a Head Chef/EXECUTIVE Chef

Preferably cooking experience in Continental and Oriental
Experience working in a branded hotel/restaurant is a must
English is Must
Benefits
AC accommodation and food shall be provided