The Executive Chef is responsible for overseeing the overall culinary operations of the kitchen, ensuring high-quality food production, innovation in menu offerings, and maintaining budgetary controls. This role involves team leadership, vendor negotiations, and aligning the culinary experience with the organization's brand standards.
Key Responsibilities:
Menu Development:
Create and innovate menus that align with customer preferences and seasonal trends.
Ensure menus meet profitability and sustainability goals.
Operational Management:
Oversee kitchen operations, ensuring efficiency and compliance with food safety standards.
Develop and enforce standard operating procedures.
Team Leadership:
Recruit, train, and mentor kitchen staff to maintain a high-performing team.
Foster a positive work environment that encourages creativity and teamwork.
Quality Assurance:
Monitor food quality and presentation to meet high standards.
Conduct regular food tastings and provide constructive feedback to the team.
Budgeting and Cost Control:
Manage food costs and inventory to meet financial targets.
Negotiate with suppliers for quality and cost-effective ingredients.
Customer Engagement:
Collaborate with the front-of-house team to incorporate customer feedback into operations.
Qualifications:
Degree in Culinary Arts or related field.
Proven experience as an Executive Chef or similar senior culinary role.
Strong leadership, organizational, and communication skills.
Proficiency in food safety and sanitation practices.
: Head Chef
Position Summary:
The Head Chef leads daily kitchen operations, ensuring high-quality food preparation, consistency in service, and adherence to health and safety standards. This role focuses on supervising kitchen staff, managing inventory, and contributing to menu planning.
Key Responsibilities:
Kitchen Operations:
Supervise kitchen staff to ensure smooth operation during meal services.
Oversee food preparation and presentation to maintain quality and consistency.
Team Supervision:
Assign tasks and schedules to kitchen staff.
Provide hands-on training and guidance to the team.
Inventory Management:
Monitor stock levels and place orders to ensure availability of ingredients.
Minimize wastage and maintain accurate inventory records.
Menu Execution:
Implement menu changes and recipes developed by the Executive Chef.
Provide input on new dishes and seasonal offerings.
Health and Safety Compliance:
Ensure compliance with all food hygiene and safety regulations.
Conduct regular kitchen inspections and training sessions.
Problem Solving:
Address and resolve issues related to food quality, equipment, or staff performance.
Qualifications:
Culinary certification or equivalent experience.
Proven experience as a Head Chef or Senior Sous Chef.
Strong leadership and problem-solving skills.
Knowledge of kitchen equipment and food safety regulations.
Job Types: Full-time, Permanent
Pay: Up to ₹130,000.00 per month
Work Location: In person
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