Job Description

Executive Chef

Candidate Only with international luxury hospitality experience, five star background will be considered for this role

Location : new delhi

Purpose of the position/
An executive chef is a highly skilled culinary professional who is responsible for overseeing the operations of a kitchen or multiple kitchens. This role requires a deep understanding of food preparation, menu planning, and kitchen management.
The executive chef is responsible for designing and creating menus that are both innovative and profitable, while also satisfying the needs and preferences of their clientele. They must have a strong knowledge of culinary trends and be able to adapt to changing tastes and dietary requirements.
In addition to menu planning, an executive chef is responsible for managing the budget, ordering supplies, and ensuring that all kitchen staff are properly trained and motivated. They must also be able to work collaboratively with other members of the management team, including the restaurant manager and front-of-house staff, to ensure a seamless dining experience for guests.
Additionally, the executive chef must have excellent leadership skills and be able to motivate and inspire their team to produce high-quality dishes and provide exceptional service. They must also be able to work under pressure, manage their time effectively, and maintain high standards of cleanliness and safety in the kitchen.
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavour for the dining rooms, banquets, and other food facilities, manage areas of profit, stock, wastage control, hygiene practices, and training within the kitchen resulting in outstanding guest satisfaction. responsible for the smooth running of the kitchen.
Responsibilities
1. Menu Development and Execution:
o Create innovative menus that cater to the preferences and dietary needs of our diverse residents.
o Ensure all dishes are prepared to the highest culinary standards.
2. Kitchen Management:
o Supervise and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
o Maintain a clean and organized kitchen environment, adhering to all sanitation and safety regulations.
3. Quality Control:
o Conduct regular inspections of food preparation areas to ensure quality control and consistency.
o Monitor food costs and portion control to maximize profitability while maintaining high standards.
4. Event Coordination:
o Collaborate with event planners and management to create memorable dining experiences for special events and private functions.
o Oversee the execution of catering services both on-site and off-site, ensuring client satisfaction.
5. Team Leadership:
o Foster a positive and collaborative work environment, motivating staff to perform at their best.
o Provide coaching and professional development opportunities to enhance team members' skills and knowledge.
6. Vendor Relations:
o Manage relationships with food and beverage suppliers to ensure the procurement of high-quality ingredients at competitive prices.
o Negotiate contracts and maintain inventory levels to meet operational needs.
7. Budget Management:
o Develop annual budgets for the culinary department and monitor expenses to achieve financial targets.
o Implement cost-saving initiatives without compromising quality or service.

Attributes of the position / Scope

Great teamwork skills and attention to detail. Positive outlook and outgoing personality. Able to take responsibility. A person who enjoys working in a lively, fast-paced environment, someone who loves his hobby and is passionate about cooking and food. Standing, sitting, or walking for extended periods and ensuring a professional appearance in a clean uniform are also required. Flexibility to work in any dining outlet is also necessary to assist as the business requires. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Able to work in a fast-paced environment with speed and quality. Great personal hygiene and grooming standards. Should be able to communicate, read, and write clearly and effectively. Flexible working hours are subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. Fair and firm management abilities with high influencing skills. Strong administration skills. Creative and innovative. Strong knowledge of food and beverage. Hands-on approach to all operational aspects. Excellent communication skills and computer skills. Initiative and Self-motivated. Ideal training and coaching skills.
Job Type: Full-time

Pay: ?120,000.00 - ?220,000.00 per month

Benefits:

Flexible schedule Food provided Health insurance Leave encashment Provident Fund
Schedule:

Rotational shift
Work Location: In person