Executive Chef

As a Kitchen Manager, your role involves leading and managing kitchen staff to ensure smooth kitchen operations. You will be responsible for scheduling, inventory management, and daily food preparation. Conducting regular staff evaluations, providing feedback, and fostering a positive work environment will be crucial to your success. Key Responsibilities: - Designing new recipes, planning menus, and selecting plate presentations to meet customer expectations. - Managing kitchen budgets, monitoring food costs, and adjusting pricing or portion sizes to maintain profitability. - Implementing hygiene policies and ensuring cleanliness of equipment to meet health and safety standards. - Reviewing staffing levels to efficiently meet service, operational, and financial objectives. - Training kitchen staff and dishwashers to maintain high-quality food production standards. - Performing administrative tasks such as taking stock of food and equipment supplies, and handling purchase orders effectively. Qualifications Required: - Proven experience in kitchen management or a similar role. - Strong leadership skills with the ability to motivate and manage a team effectively. - Excellent knowledge of food safety regulations and kitchen operations. - Good understanding of budgeting and inventory management. - Certification in food handling and sanitation practices would be advantageous. The company provides the following benefits: - Food provided - Health insurance - Leave encashment - Paid sick time - Provident Fund Please note that this is a full-time position that requires you to work in person at the specified location.,