Executive Chef

Job Description

bKitchen Operations Management:

• Direct and oversee all aspects of the kitchen, including food preparation, plating, cooking techniques, and quality assurance
• Develop and implement systems, policies, and procedures to ensure efficient kitchen operations
• Monitor food and labor costs, inventory levels, and adherence to budgetary guidelines
• Ensure compliance with health, safety, and sanitation regulations in all kitchen areas
• Collaborate with suppliers and vendors to source high-quality ingredients and negotiate pricing

Menu Development and Execution:

• Create and design innovative, seasonal menus that align with the restaurants concept and brand
• Develop and standardize recipes, plating presentations, and flavor profiles
• Train kitchen staff on proper cooking methods, portion control, and plating techniques
• Conduct menu tastings and make adjustments to dishes as needed
• Accommodate special dietary requests and ensure consistent execution of menu items

Staff Management:

• Recruit, train, and supervise a team of talented culinary professionals, including sous chefs, cooks, and kitchen staff
• Conduct performance evaluations, provide feedback, and identify opportunities for professional development
• Foster a positive team environment, promote open communication, and address employee relations issues
• Ensure adherence to labor laws, safety regulations, and hotel/restaurant policies
• Manage scheduling, payroll, and staffing levels to meet operational needs

Guest Relations and Brand Representation:

• Maintain a visible presence in the kitchen and dining areas to monitor guest satisfaction
• Interact with guests, respond to feedback, and address any concerns or complaints regarding food quality or service

Job Type: Full-time Pay: 40,000.00 - 50,000.00 per month Benefits:

• Food provided
• Health insurance
• Leave encashment
• Provident Fund

Schedule:

• Rotational shift

Supplemental pay types:

• Yearly bonus

Work Location: In person