Job Description

We are looking for an Executive Chef who designs innovative menus and overseeing all kitchen operations, from staffing and training to inventory management and budgeting.

Hire, train, mentor, and manage kitchen staff, including line cooks and sous chefs, fostering a positive work environment and ensuring team growth. Create new, exciting dishes and menus that align with the restaurant's concept, staying updated on culinary trends and incorporating fresh, high-quality ingredients. Oversee all aspects of kitchen operations, including scheduling, daily prep work, and maintaining equipment. Ensure high standards of taste, appearance, and consistency for all food prepared and served, performing regular inspections and providing feedback. Manage ingredient and supply inventory, minimizing waste and controlling food costs to meet budget requirements. Establish strong relationships with suppliers and vendors, negotiating contracts to source high-quality ingredients at competitive prices. Collaborate with front-of-house staff to ensure seamless communication and a superior guest experience, sometimes addressing customer feedback or dietary needs. Create and manage the kitchen budget, monitoring expenditures and adjusting operations to ensure profitability. Check the freshness of food and ingredients. Supervise and coordinate activities of cooks and other food preparation workers. Develop recipes and determine how to present dishes. Plan menus and ensure the quality of meals. Inspect supplies, equipment, and work areas for cleanliness and functionality. Maintain Proper Stock & Control Food Cost .
Job Type: Full-time

Pay: ₹38,000.00 - ₹45,000.00 per month

Benefits:

Food provided
Education:

Bachelor's (Required)
Experience:

Executive Chef: 5 years (Required)
Work Location: In person