Executive Chef

Primary Objective The Executive Chef is responsible for overseeing all culinary operations, from menu planning and food preparation to maintaining high-quality standards in the kitchen. This role ensures that the kitchen runs efficiently, food quality meets customer expectations, and the culinary team is well-trained and motivated. Key Responsibilities Menu Planning & Development : Create and design new menus, considering current food trends, seasonality, and customer preferences. Ensure menus are cost-effective, innovative, and in line with the restaurant or establishment’s concept. Food Quality Control : Monitor and maintain food quality, portion control, presentation, and consistency across all dishes. Ensure all dishes meet the required standards before they are sent out for service. Kitchen Management : Oversee the entire kitchen operation, including controlling food production, kitchen staff management, and ensuring kitchen sanitation and hygiene standards are met. Team Leadership & Training : Lead, train, and motivate kitchen staff, including Sous Chefs, Chefs de Partie, and Commis. Conduct regular training sessions to improve skills, kitchen efficiency, and adherence to food safety standards. Inventory & Cost Control : Manage inventory to ensure proper stock levels, minimize waste, and reduce costs. Work closely with the purchasing team to order ingredients and supplies in accordance with menu needs. Health & Safety Compliance : Ensure that all kitchen practices comply with food safety and health regulations. Oversee proper storage, handling, and sanitation procedures for food and equipment. Collaboration : Coordinate with other departments (service, purchasing, and management) to ensure smooth operations and customer satisfaction. Budgeting & Financial Management : Monitor and control food costs, labor costs, and overall kitchen expenses to stay within budget. Develop cost-effective strategies without compromising food quality. Innovation & Trends : Stay updated on culinary trends and continuously look for ways to innovate menus or cooking techniques to keep the offerings fresh and competitive. Required Skills Culinary Expertise : In-depth knowledge of various cuisines, cooking techniques, and food preparation methods. Ability to create and innovate menus. Leadership : Strong leadership and people-management skills to lead, train, and motivate kitchen teams. Time Management : Excellent time-management skills to ensure that kitchen operations are efficient, and deadlines are met. Problem-Solving : Ability to address and resolve issues related to food quality, staff, or kitchen operations in a timely and professional manner. Organization : Ability to manage multiple tasks simultaneously, prioritize, and keep the kitchen organized. Financial Acumen : Strong understanding of budgeting, cost control, and food cost management. Communication : Excellent communication skills to work effectively with kitchen staff, management, and other departments. Creativity : Ability to innovate and develop new recipes, dishes, or cooking methods that elevate the customer experience. Food Safety Knowledge : In-depth knowledge of food safety practices, including proper storage, handling, and preparation. Job Type: Full-time Pay: ₹53,625.00 - ₹61,875.00 per month Schedule: Day shift Work Location: In person