Executive Head Chef

• Menu Planning and Development: Creating and updating menus, developing new recipes, and ensuring food quality, presentation, and consistency.
• Kitchen Management: Overseeing daily kitchen operations, managing staff, and ensuring compliance with health and safety regulations.
• Inventory and Cost Control: Managing inventory, controlling food costs, and minimizing waste.
• Staff Management: Hiring, training, and supervising kitchen staff, fostering a positive team environment, and managing staff performance.
• Collaboration and Communication: Working with front-of-house staff, managers, and other departments to ensure a seamless dining experience.
• Ensuring Quality Control: Maintaining high standards for food quality, presentation, and taste.
• Administrative Tasks: Handling scheduling, budgeting, and reporting.
• Maintaining a Clean and Safe Kitchen: Ensuring the kitchen is clean, sanitary, and safe, and that all staff adhere to food safety protocols.

Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹80,000.00 per month

Work Location: In person