Position: Executive Chef
Department: Food and Beverage Production
Cuisine: Continental
Reporting To: Management
Location: Panchkuka
Job Summary
We are looking for an experienced and passionate Executive Chef – Continental Cuisine to lead our kitchen operations. The ideal candidate should have strong knowledge of Continental cuisine, excellent leadership skills, and the ability to maintain high standards of food quality, hygiene, presentation, and kitchen efficiency.
Key Responsibilities
- Lead and manage the complete kitchen operations.
- Plan, prepare, and supervise Continental dishes as per company standards.
- Develop new dishes, recipes, and menu items when required.
- Ensure consistent taste, quality, portion size, and presentation.
- Supervise and guide the kitchen team, including Sous Chef, CDP, DCDP, Commis, and kitchen helpers.
- Prepare daily production plans and ensure timely food preparation.
- Maintain proper food cost, portion control, and minimize food wastage.
- Monitor inventory, kitchen supplies, and raw material requirements.
- Ensure proper storage and handling of food products as per safety standards.
- Maintain high standards of kitchen cleanliness, hygiene, and sanitation.
- Ensure compliance with all kitchen SOPs and food safety guidelines.
- Conduct regular quality checks of food and ingredients.
- Train and develop kitchen staff on recipes, cooking techniques, hygiene, and SOPs.
- Coordinate with the restaurant/service team for smooth operations.
- Handle customer feedback related to food quality and take corrective action.
- Manage kitchen operations effectively during busy hours and special events.
- Maintain proper records related to production, wastage, inventory, and food cost.
Required Skills & Qualifications
- Minimum 5–8 years of experience in a professional kitchen, with relevant experience in Continental cuisine.
- Previous experience as an Executive Chef, Head Chef, or Sous Chef preferred.
- Strong knowledge of Continental cooking techniques, sauces, soups, pasta, grills, appetizers, and main courses.
- Good knowledge of food safety, hygiene, and kitchen SOPs.
- Strong leadership and team-management skills.
- Good communication and coordination skills.
- Ability to work under pressure and manage high-volume operations.
- Strong knowledge of food costing and portion control.
- Creative approach towards menu development and food presentation.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
Work Location: In person
