Executive Chef – Kerala Cuisine
Job Summary
We are seeking an experienced and passionate Executive Chef specializing in authentic Kerala cuisine to lead our kitchen operations. The ideal candidate will have extensive knowledge of traditional Kerala recipes, strong leadership skills, and the ability to maintain exceptional food quality while ensuring operational efficiency and profitability.
Key ResponsibilitiesCulinary Leadership
- Design and develop authentic Kerala menus.
- Standardize recipes, portion sizes, and presentation.
- Ensure consistency in taste, quality, and authenticity across all dishes.
- Introduce seasonal specialties and innovative menu offerings while preserving traditional flavors.
- Supervise preparation and service during operating hours.
Kitchen Operations
- Manage the day-to-day operations of the kitchen.
- Prepare production plans and daily prep schedules.
- Monitor food quality, freshness, and storage.
- Ensure efficient kitchen workflow and timely service.
- Maintain cleanliness and organization throughout the kitchen.
Team Management
- Recruit, train, mentor, and supervise chefs and kitchen staff.
- Schedule staff shifts and allocate responsibilities.
- Conduct regular performance reviews and skill development sessions.
- Foster teamwork, discipline, and a positive work environment.
Food Safety & Hygiene
- Ensure compliance with food safety and hygiene regulations.
- Maintain HACCP standards and sanitation procedures.
- Conduct regular hygiene inspections and staff training.
- Ensure proper handling and storage of all ingredients.
Inventory & Cost Control
- Monitor inventory levels and minimize food waste.
- Manage food cost and maintain target margins.
- Coordinate purchasing with approved suppliers.
- Verify quality of ingredients upon delivery.
- Prepare monthly reports on food cost and kitchen performance.
Quality Assurance
- Ensure every dish meets the restaurant's quality standards.
- Address customer feedback related to food promptly.
- Maintain consistency across all menu items.
- Conduct regular quality checks and tasting sessions.
Pay: ₹60,000.00 - ₹75,000.00 per month
Work Location: In person
