Plan, develop, and implement innovative menus that align with the restaurant/hotel's standards and customer preferences.
Supervise and coordinate all kitchen activities, ensuring smooth operations.
Lead, train, and motivate kitchen staff to maintain efficiency and a positive work environment.
Ensure compliance with food safety, hygiene, and sanitation standards (HACCP or equivalent).
Monitor food preparation, portion sizes, and presentation to maintain consistent quality.
Manage kitchen inventory, purchasing, and control food and labor costs.
Collaborate with the Food & Beverage Manager and Management for menu promotions, events, and special functions.
Handle kitchen budgets, maintain cost efficiency, and minimize wastage.
Ensure equipment maintenance and coordinate with suppliers for high-quality raw materials.
Stay updated with culinary trends and introduce new techniques and dishes.
Qualifications & Skills
Degree/Diploma in Culinary Arts or Hotel Management (preferred).
Proven experience as an Executive Chef or Head Chef in a hotel or fine-dining restaurant.
Strong knowledge of international and local cuisines.
Excellent leadership, communication, and organizational skills.
Ability to work under pressure and maintain high standards.
Creativity and passion for food innovation.
Sound knowledge of food safety, hygiene, and kitchen management practices.
Job Type: Full-time
Pay: From ?40,000.00 per month
Work Location: In person
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