Executive Chef

An Executive Chef is the leader of a restaurant or kitchen, overseeing all aspects of culinary operations, from menu development and staff management to ensuring food quality and profitability. They are responsible for the entire back-of-house functionality, including directing food preparation, overseeing kitchen staff, and maintaining high standards of hygiene and safety. Key Responsibilities of an Executive Chef: Menu Planning and Development: Designing and creating menus, ensuring a balance of flavors, seasonality, and presentation. Kitchen Operations: Overseeing the daily activities of the kitchen, ensuring everything runs smoothly and efficiently. Staff Management: Hiring, training, supervising, and managing the kitchen team, including sous chefs and line cooks. Quality Control: Ensuring that every dish meets the highest standards of quality and presentation. Food Safety and Sanitation: Maintaining a clean, organized, and safe working environment, adhering to food safety regulations. Inventory Management: Ordering and managing inventory of ingredients, equipment, and supplies, minimizing waste and controlling costs. Budgeting and Cost Control: Managing the kitchen's budget, controlling food costs, and ensuring profitability. Collaboration: Working closely with front-of-house staff and other departments to ensure seamless communication and a positive guest experience. Job Type: Full-time Pay: ₹80,000.00 - ₹100,000.00 per month Schedule: Day shift Work Location: In person