Executive Chef
Year Dombivli, Maharashtra, India
Job Description
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Kitchen Operations Management:
- Direct and oversee all aspects of the kitchen, including food preparation, plating, cooking techniques, and quality assurance
- Develop and implement systems, policies, and procedures to ensure efficient kitchen operations
- Monitor food and labor costs, inventory levels, and adherence to budgetary guidelines
- Ensure compliance with health, safety, and sanitation regulations in all kitchen areas
- Collaborate with suppliers and vendors to source high-quality ingredients and negotiate pricing
- Create and design innovative, seasonal menus that align with the restaurant\'s concept and brand
- Develop and standardize recipes, plating presentations, and flavor profiles
- Train kitchen staff on proper cooking methods, portion control, and plating techniques
- Conduct menu tastings and make adjustments to dishes as needed
- Accommodate special dietary requests and ensure consistent execution of menu items
- Recruit, train, and supervise a team of talented culinary professionals, including sous chefs, cooks, and kitchen staff
- Conduct performance evaluations, provide feedback, and identify opportunities for professional development
- Foster a positive team environment, promote open communication, and address employee relations issues
- Ensure adherence to labor laws, safety regulations, and hotel/restaurant policies
- Manage scheduling, payroll, and staffing levels to meet operational needs
- Maintain a visible presence in the kitchen and dining areas to monitor guest satisfaction
- Interact with guests, respond to feedback, and address any concerns or complaints regarding food quality or service
- Food provided
- Health insurance
- Leave encashment
- Provident Fund
- Rotational shift
- Yearly bonus
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Job Detail
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Job IdJD3283169
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationDombivli, Maharashtra, India
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EducationNot mentioned
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ExperienceYear