The Executive Chef will oversee daily kitchen operations, including menu planning, ingredient sourcing, food preparation, and plating. The role involves managing kitchen staff, ensuring quality control, maintaining sanitation standards, and developing new recipes. He will also be responsible for monitoring food costs and inventory, as well as ensuring compliance with health and safety regulations.
Qualifications
Culinary skills, menu planning and ingredient sourcing
Food preparation, cooking, and plating skills
Kitchen management and staff supervision experience
Quality control, sanitation, and safety standards
Recipe development and food costing
Strong organizational and leadership abilities
Excellent communication and time management skills
Relevant culinary degree or equivalent experience
Experience in seafood processing and knowledge of international quality standards is a plus.
Job Type: Permanent
Pay: ?60,000.00 - ?80,000.00 per month
Benefits:
Flexible schedule
Food provided
Health insurance
Life insurance
Paid sick time
Provident Fund
Work Location: In person
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