Executive Chef

• Manage 3properties(Location: Kulanada. Pathanamthitta, Guruvayur)
• Menu Development:Design and create innovative, seasonal menus that appeal to customer preferences and align with the restaurant's concept.
• Kitchen Management:Oversee all aspects of daily kitchen operations, ensuring a smooth workflow and efficient service.
• Staff Leadership:Hire, train, mentor, and manage kitchen staff, including sous chefs and line cooks, fostering a positive work environment.
• Budgeting & Cost Control:Manage the kitchen budget, monitor food costs, and control inventory to minimize waste and maintain profitability.
• Food Quality & Presentation:Ensure all dishes meet high culinary standards for taste, appearance, and food safety.
• Hygiene & Sanitation:Maintain strict adherence to food safety regulations, health codes, and sanitation standards within the kitchen.
• Inventory & Vendor Management:Manage inventory of ingredients and supplies, place orders, and build strong relationships with suppliers to source high-quality ingredients at competitive prices.
• Equipment Management:Oversee kitchen equipment, arrange for necessary purchases, and ensure equipment is maintained for optimal performance.
• Collaboration:Work closely with front-of-house staff and other management teams to ensure seamless communication and a positive guest experience.

Job Types: Full-time, Permanent

Benefits:

• Food provided
• Health insurance
• Provident Fund