The Executive Chef will be the head of all kitchen operations. The role involves full responsibility for quality control, food consistency, kitchen staff management, food safety, and cost control. The Executive Chef must ensure that all dishes meet defined standards in taste, portion size, and presentation while maintaining the highest standards of hygiene and operational efficiency.
Duties & Responsibilities Operational Oversight
? Lead daily kitchen operations ensuring consistency in food quality, presentation, and portion size.
? Create, document, and enforce standard recipes for all menu items.
? Monitor and ensure timely preparation and delivery of food.
? Ensure that the kitchen operates efficiently during service with minimal delays.
? Maintain kitchen equipment and hygiene in accordance with HACCP and food safety standards.
Team Management
? Recruit, train, and mentor kitchen staff with a focus on skill development and discipline.
? Develop and implement a fair and performance-based appraisal system.
? Maintain effective staffing levels while controlling labor costs.
? Delegate tasks effectively and ensure teamwork among all levels of kitchen staff. Financial & Inventory Control
? Plan menus and develop recipes with attention to seasonal ingredients and food cost targets.
? Monitor and control food costs, minimizing wastage and ensuring efficient inventory usage.
? Approve vendor selections, oversee procurement, and maintain high standards in raw material quality.
? Maintain daily, weekly, and monthly food cost and wastage reports. Food Safety & Hygiene
? Implement and monitor HACCP systems within all kitchen areas.
? Ensure compliance with all statutory and company hygiene and safety requirements.
? Maintain all logs including temperature, wastage, cleaning, and maintenance. Guest Experience & Innovation
? Participate in menu development with a focus on global vegetarian cuisine trends. ? Interact with guests when required, especially for VIP dining experiences.
? Regularly collect feedback and adapt offerings to meet and exceed guest expectations.
Administrative Responsibilities
? Maintain comprehensive kitchen logs including staff rosters, complaints, HOD meeting notes, and procurement.
? Coordinate closely with the GM and service team to ensure seamless kitchen-to-service operations.
? Be responsive to organizational needs and changes while upholding brand integrity.
Qualifications & Skills
? Proven experience as an Executive Chef or Head Chef in a similar concept and scale with an overall experience of 12+ Years.
? Deep knowledge of vegetarian global cuisine and current culinary trends. ? Strong leadership and people management skills.
? Sound understanding of food cost management and kitchen economics.
? Knowledge of HACCP and other food safety standards.
? Excellent communication and organizational skills.
? Computer literate for documentation, reporting, and inventory systems. Knowledge of MS Office required.
Interested candidates share there resume on this no.8287413765
Job Type: Full-time
Pay: ₹1,000,000.00 - ?1,500,000.00 per year
Benefits:
Food provided
Schedule:
Rotational shift
Ability to commute/relocate:
Jaipur, Rajasthan: Reliably commute or planning to relocate before starting work (Preferred)
Language:
English (Preferred)
Work Location: In person
Beware of fraud agents! do not pay money to get a job
MNCJobsIndia.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.