Executive Chef Duties and Responsibilities
- Menu Planning & Development
- Design and plan menus, including seasonal and specialty dishes.
- Ensure menu items are cost-effective and profitable.
- Innovate new recipes and culinary concepts.
- Kitchen Management
- Supervise kitchen staff and assign duties.
- Ensure proper food preparation, presentation, and quality.
- Maintain discipline, efficiency, and teamwork in the kitchen.
- Inventory & Cost Control
- Order ingredients and manage inventory levels.
- Monitor food costs and reduce waste.
- Track kitchen expenses and maintain budgets.
- Food Safety & Hygiene
- Enforce strict hygiene and sanitation standards.
- Ensure compliance with health and safety regulations.
- Train staff on proper food handling procedures.
- Staff Training & Development
- Recruit, train, and mentor kitchen staff.
- Develop skills and encourage professional growth.
- Conduct performance evaluations and provide feedback.
- Collaboration & Administration
- Work with management on business and operational decisions.
- Coordinate with suppliers, vendors, and service staff.
- Plan catering events or special functions as needed.
Pay: ₹40,000.00 - ₹45,000.00 per month
Experience:
- Food production: 2 years (Required)
Work Location: In person
