Executive Chef

Job Description: Executive Chef

edwin@bingeconsulting.com

Position Summary:
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.

Job Description: 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