Executive Chef

As the Kitchen Operations Manager, you will be responsible for overseeing all aspects of the kitchen to ensure the efficient operation of food preparation, cooking techniques, and quality assurance. You will develop and implement systems, policies, and procedures to maintain high standards in kitchen operations. Monitoring food and labor costs, inventory levels, and compliance with budgetary guidelines will be a key part of your role. You will also ensure strict adherence to health, safety, and sanitation regulations in all kitchen areas, collaborating with suppliers to source high-quality ingredients at competitive prices. In the realm of Menu Development and Execution, you will design innovative, seasonal menus that resonate with the restaurant's concept and brand. Standardizing recipes, plating presentations, and flavor profiles will be essential tasks. Training kitchen staff on proper cooking methods, portion control, and plating techniques will be crucial, as well as conducting menu tastings and adjusting dishes when necessary to meet guests" expectations. Accommodating special dietary requests and maintaining consistency in menu item execution are also key responsibilities. Your role will involve managing a team of culinary professionals, from sous chefs to kitchen staff. Recruitment, training, and supervision will be part of your daily routine. Conducting performance evaluations, providing constructive feedback, and identifying opportunities for professional growth will be vital in nurturing a talented team. Fostering a positive team environment, promoting open communication, and addressing any employee relations issues will contribute to a harmonious workplace. Ensuring compliance with labor laws, safety regulations, and hotel/restaurant policies is paramount. Maintaining a visible presence in the kitchen and dining areas to monitor guest satisfaction is crucial. Interacting with guests, addressing feedback, and resolving concerns or complaints regarding food quality or service will be essential to uphold the restaurant's reputation and brand image. This is a full-time role with benefits including provided food, health insurance, leave encashment, and Provident Fund. The schedule involves rotational shifts, and a yearly bonus is offered. The work location is in person, requiring your physical presence in the kitchen and dining areas.,