Executive Chef

Job Summary:

As the Executive Chef for our multi-cuisine food court, you will be responsible for overseeing the culinary operations, menu development, kitchen staff management, and ensuring the highest quality of food preparation and presentation. Your creative culinary expertise and leadership will play a pivotal role in maintaining a diverse and satisfying dining experience for our customers.

Responsibilities:

1. Menu Development:

- Develop and update a diverse and appealing menu that incorporates various cuisines to cater to a wide range of tastes.

- Create new and innovative dishes while maintaining consistency in taste and presentation.

- Collaborate with the management team to ensure menu pricing meets financial targets and customer expectations.

2. Kitchen Management:

- Supervise and coordinate all kitchen activities, including food preparation, cooking, and presentation.

- Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.

- Ensure compliance with food safety and sanitation standards, as well as all relevant health regulations.

3. Food Quality and Presentation:

- Maintain high standards for food quality, taste, and presentation.

- Conduct regular quality control checks to ensure consistency and adherence to recipes.

- Develop and implement plating and presentation techniques that enhance the dining experience.

4. Inventory and Cost Control:

- Monitor inventory levels and order supplies as needed to meet production demands while minimizing waste.

- Control food and labor costs by implementing efficient kitchen processes and portion control measures.

- Work closely with vendors to negotiate favorable pricing and quality agreements.

5. Staff Development and Training:

- Train kitchen staff in proper cooking techniques, safety procedures, and food handling practices.

- Foster a positive and collaborative work environment that encourages creativity and teamwork.

- Provide coaching and mentoring to kitchen staff to enhance their skills and performance.

6. Customer Satisfaction:

- Interact with customers to gather feedback and ensure their dining expectations are met or exceeded.

- Address customer concerns or complaints promptly and professionally.

- Continuously seek ways to improve the dining experience and menu offerings.

7. Budget and Cost Management:

- Assist in budget planning and cost analysis to achieve financial goals.

- Monitor kitchen expenses, including labor, ingredients, and equipment maintenance, and make cost-saving recommendations.

8. Innovation and Trends:

- Stay up-to-date with culinary trends, emerging ingredients, and techniques to keep the menu fresh and exciting.

- Introduce seasonal specials and promotions to attract and retain customers.

SHARE CV on 9974463330 (HR HENNY )

Job Types: Full-time, Permanent

Pay: Up to ₹95,000.00 per month

Benefits:

• Flexible schedule
• Health insurance

Ability to commute/relocate:

• Goa, Goa: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Food industry: 7 years (Required)

Work Location: In person