Job Description

10+ Years Experience

Location: Cafe Fraby, Vyttila, Ernakulam

Executive chef manages all kitchen operations by designing menus, overseeing staff, controlling budgets, ensuring food quality and safety, and maintaining inventory. This leadership role requires strong culinary, managerial, and business skills, encompassing menu innovation, staff training, cost management, vendor relations, and collaboration with front-of-house staff to ensure a high-quality customer experience and the restaurant's profitability. Key Responsibilities

Menu Creation and Innovation

: Develop and design menus, create new dishes, and incorporate culinary trends to keep the offerings fresh and appealing.

Staff Management

: Recruit, train, and supervise kitchen staff, including sous chefs and line cooks, while conducting evaluations and fostering a positive work environment.

Financial Management

: Oversee budgets, control food costs, manage inventory, and minimize waste to maintain profitability.

Quality Control

: Ensure high standards of food quality, taste, presentation, and safety across all dishes.

Operations Management

: Manage daily kitchen operations, including inventory, food prep, and scheduling, ensuring compliance with health and safety regulations.

Vendor Relations

: Build and maintain strong relationships with suppliers to source high-quality ingredients at competitive prices.

Collaboration

: Work closely with restaurant management and front-of-house staff to ensure seamless communication and a positive guest experience.

Compliance

: Ensure strict adherence to food safety standards and maintain a clean, organized, and safe kitchen environment.
Required Skills and Qualifications

Culinary Expertise

: Extensive knowledge of diverse culinary cuisines, recipe development, and food preparation techniques.

Leadership & Management

: Proven ability to lead and manage a team, delegate tasks, and motivate staff.

Business Acumen

: Strong skills in budgeting, cost control, and financial management for kitchen profitability.

Communication

: Excellent verbal and written communication skills for interacting with staff and management.

Organizational Skills

: Ability to manage multiple tasks, inventory, and kitchen operations effectively.

Creativity

: Capacity for culinary innovation and menu development.

Certifications

: May require food hygiene and safety certifications.
Job Types: Full-time, Permanent

Pay: From ?45,000.00 per month

Benefits:

Flexible schedule Food provided Health insurance
Work Location: In person