Executive Chef

Kitchen Operations Management: Direct and oversee all aspects of the kitchen, including food preparation, plating, cooking techniques, and quality assurance Develop and implement systems, policies, and procedures to ensure efficient kitchen operations Monitor food and labor costs, inventory levels, and adherence to budgetary guidelines Ensure compliance with health, safety, and sanitation regulations in all kitchen areas Collaborate with suppliers and vendors to source high-quality ingredients and negotiate pricing Menu Development and Execution: Create and design innovative, seasonal menus that align with the restaurant's concept and brand Develop and standardize recipes, plating presentations, and flavor profiles Train kitchen staff on proper cooking methods, portion control, and plating techniques Conduct menu tastings and make adjustments to dishes as needed Accommodate special dietary requests and ensure consistent execution of menu items Staff Management: Recruit, train, and supervise a team of talented culinary professionals, including sous chefs, cooks, and kitchen staff Conduct performance evaluations, provide feedback, and identify opportunities for professional development Foster a positive team environment, promote open communication, and address employee relations issues Ensure adherence to labor laws, safety regulations, and hotel/restaurant policies Manage scheduling, payroll, and staffing levels to meet operational needs Guest Relations and Brand Representation: Maintain a visible presence in the kitchen and dining areas to monitor guest satisfaction Interact with guests, respond to feedback, and address any concerns or complaints regarding food quality or service Job Type: Full-time Pay: ₹40,000.00 - ₹50,000.00 per month Benefits: Food provided Health insurance Leave encashment Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person