Restaurant chef/Captain/Steward

Job Description

Role: Executive Chef/Sous Che f& Floor Supervisor, Cashier, Dosa tawa Master, Coffee Maker, Manager, Assistant manager. Industry Type: Hotels & Restaurants Department: Food, Beverage & Hospitality Employment Type: Full Time, Permanent Job Description We are seeking a creative and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences. The Executive Chef will be responsible for menu creation, food preparation, kitchen management, staff supervision, and ensuring compliance with health and safety regulations. The ideal candidate will have a passion for culinary innovation, a strong leadership presence, and a commitment to excellence. Responsibilities Develop and execute innovative menus that meet the culinary preferences and dietary needs of our guests. Oversee all aspects of food preparation, including sourcing ingredients, recipe development, and presentation. Manage kitchen operations to ensure efficient workflow and timely service. Train and mentor kitchen staff to maintain high standards of food quality and consistency. Monitor inventory levels and control food costs to maximize profitability. Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment. Collaborate with management to develop seasonal promotions and special events. Stay current with industry trends and incorporate new techniques and ingredients into menu offerings. Foster a positive work environment and promote teamwork among kitchen staff. Requirements Proven experience as an Executive Chef or Sous Chef in a high-volume restaurant or hospitality establishment. Culinary degree or equivalent certification preferred. Strong leadership and communication skills. Creative flair and a passion for culinary innovation. Knowledge of kitchen operations, including food preparation techniques, sanitation standards, and kitchen equipment. Ability to multitask and thrive in a fast-paced environment. Familiarity with food cost control and inventory management. Commitment to quality, consistency, and guest satisfaction. Flexibility to work evenings, weekends, and holidays as needed. Skills: chef,food preparation,safety regulations Benefits Will be added If interested you can share me CV at prabu@tovogroup.com OR you can Contact - 8754973833