Executive Chef

Key Responsibilities:

• Culinary & Menu: Design menus, create recipes, set presentation standards, and ensure quality consistency.
• Staff Management: Hire, train, schedule, discipline, and supervise all kitchen staff (sous chefs, line cooks).
• Operations: Oversee daily kitchen activities, food prep, and coordinate with front-of-house.
• Financials: Manage food costs, control inventory, order supplies, and manage kitchen budgets.
• Hygiene & Safety: Enforce strict health, sanitation, and safety regulations (HACCP, etc.).
• Vendor Relations: Source ingredients, negotiate with suppliers, and manage vendor relationships.
• Innovation: Stay current on food trends and new culinary techniques.

Key Responsibilities:

• Culinary & Menu: Design menus, create recipes, set presentation standards, and ensure quality consistency.
• Staff Management: Hire, train, schedule, discipline, and supervise all kitchen staff (sous chefs, line cooks).
• Operations: Oversee daily kitchen activities, food prep, and coordinate with front-of-house.
• Financials: Manage food costs, control inventory, order supplies, and manage kitchen budgets.
• Hygiene & Safety: Enforce strict health, sanitation, and safety regulations (HACCP, etc.).
• Vendor Relations: Source ingredients, negotiate with suppliers, and manage vendor relationships.
• Innovation: Stay current on food trends and new culinary techniques.

Essential Skills & Qualifications:

• Leadership: Strong ability to motivate and manage teams.
• Business Acumen: Budgeting, cost control, and inventory management.
• Culinary Expertise: High-level cooking skills and recipe development.
• Communication: Effective coordination with managers and staff.
• Experience: Extensive background in professional kitchens.
• Education: Often a Culinary Arts degree or equivalent experience.

Job Type: Permanent

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Provident Fund

Work Location: In person