Job Title: Executive Chef
Reports To: General Manager / Owner
Experience Required: 8–15 years (multi‑cuisine preferred)
Objective: Deliver high‑quality food production, efficient kitchen operations, and guest satisfaction.
Key Responsibilities
- Menu Planning & Food Innovation – Seasonal, profitable menus; introduce new dishes based on trends.
- Kitchen Management – Supervise chefs/cooks, manage shifts, maintain discipline.
- Cost Control & Budgeting – Track food costs, minimize wastage, negotiate with vendors.
- Food Safety & Hygiene – Ensure compliance, maintain cleanliness, train staff.
- Inventory & Procurement – Monitor stock, order supplies, avoid shortages/overstocking.
- Quality Control – Ensure plating standards, monitor taste, handle guest feedback.
- Training & Development – Mentor junior chefs, improve team skills, foster collaboration.
Skills & Qualifications
- Technical Skills: Advanced cooking techniques, menu engineering, food costing.
- Soft Skills: Leadership, communication, problem‑solving, time management.
- Business Skills: Vendor management, staff planning, cost control, customer preference analysis.
- Education: Culinary degree/diploma or equivalent professional training.
- Experience: Minimum 5–10 years in senior kitchen roles; multi‑outlet or luxury hotel experience preferred.
Pay: ₹35,000.00 - ₹50,000.00 per month
Benefits:
Work Location: In person
