Head Chef - Continental

Role Overview: As a Head Chef specializing in Continental cuisine at DEUCE location in Indore, you will be responsible for leading and managing the kitchen team to prepare and deliver high-quality continental dishes while upholding the restaurant's standards. Your dynamic leadership abilities and significant culinary experience will be crucial in ensuring culinary excellence and productivity. Key Responsibilities: - Lead and manage the kitchen team to prepare and deliver high-quality continental dishes according to the restaurant's standards. - Innovate and design new menu items considering customer preferences and seasonal availability of ingredients. - Maintain inventory records and ensure an adequate supply of ingredients and kitchen supplies at all times. - Develop and monitor kitchen budgets to optimize resource utilization and profitability. - Uphold strict food safety and sanitation protocols to guarantee a clean and safe working environment. - Conduct regular training sessions and performance evaluations to foster staff development and efficiency. - Collaborate with restaurant management to refine and enhance the dining experience and customer satisfaction. - Address and resolve any operational issues promptly, ensuring seamless kitchen operations and service delivery. Qualifications Required: - Demonstrated expertise in a wide range of culinary techniques to deliver high-quality continental dishes. - Proficiency in inventory management to ensure efficient tracking, ordering, and utilization of kitchen supplies and ingredients. - Ability to develop innovative and appealing dish selections through menu development. - Strong food presentation skills to enhance the dining experience for customers. - Effective kitchen management skills to oversee operations, staff coordination, and maintain a clean workspace. - Experience in cost control to efficiently manage resources and budgeting without compromising quality. - Adherence to food safety standards to maintain high levels of hygiene and safety in food preparation and storage. - Team leadership capabilities to inspire and manage a diverse kitchen team towards culinary excellence and productivity. Role Overview: As a Head Chef specializing in Continental cuisine at DEUCE location in Indore, you will be responsible for leading and managing the kitchen team to prepare and deliver high-quality continental dishes while upholding the restaurant's standards. Your dynamic leadership abilities and significant culinary experience will be crucial in ensuring culinary excellence and productivity. Key Responsibilities: - Lead and manage the kitchen team to prepare and deliver high-quality continental dishes according to the restaurant's standards. - Innovate and design new menu items considering customer preferences and seasonal availability of ingredients. - Maintain inventory records and ensure an adequate supply of ingredients and kitchen supplies at all times. - Develop and monitor kitchen budgets to optimize resource utilization and profitability. - Uphold strict food safety and sanitation protocols to guarantee a clean and safe working environment. - Conduct regular training sessions and performance evaluations to foster staff development and efficiency. - Collaborate with restaurant management to refine and enhance the dining experience and customer satisfaction. - Address and resolve any operational issues promptly, ensuring seamless kitchen operations and service delivery. Qualifications Required: - Demonstrated expertise in a wide range of culinary techniques to deliver high-quality continental dishes. - Proficiency in inventory management to ensure efficient tracking, ordering, and utilization of kitchen supplies and ingredients. - Ability to develop innovative and appealing dish selections through menu development. - Strong food presentation skills to enhance the dining experience for customers. - Effective kitchen management skills to oversee operations, staff coordination, and maintain a clean workspace. - Experience in cost control to efficiently manage resources and budgeting without compromising quality. - Adherence to food safety standards to maintain high levels of hygiene and safety in food preparation and storage. - Team leadership capabilities to inspire and manage a diverse kitchen team towards culinary excellence and productivity.