Executive Chef

We are looking for an Executive Chef who designs innovative menus and overseeing all kitchen operations, from staffing and training to inventory management and budgeting.

• Hire, train, mentor, and manage kitchen staff, including line cooks and sous chefs, fostering a positive work environment and ensuring team growth.
• Create new, exciting dishes and menus that align with the restaurant's concept, staying updated on culinary trends and incorporating fresh, high-quality ingredients.
• Oversee all aspects of kitchen operations, including scheduling, daily prep work, and maintaining equipment.
• Ensure high standards of taste, appearance, and consistency for all food prepared and served, performing regular inspections and providing feedback.
• Manage ingredient and supply inventory, minimizing waste and controlling food costs to meet budget requirements.
• Establish strong relationships with suppliers and vendors, negotiating contracts to source high-quality ingredients at competitive prices.
• Collaborate with front-of-house staff to ensure seamless communication and a superior guest experience, sometimes addressing customer feedback or dietary needs.
• Create and manage the kitchen budget, monitoring expenditures and adjusting operations to ensure profitability.
• Check the freshness of food and ingredients.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and determine how to present dishes.
• Plan menus and ensure the quality of meals.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Maintain Proper Stock & Control Food Cost .

Job Type: Full-time

Pay: ₹38,000.00 - ₹45,000.00 per month

Benefits:

• Food provided

Education:

• Bachelor's (Required)

Experience:

• Executive Chef: 5 years (Required)

Work Location: In person