Executive Chef

3 - 6 Years
3 Openings
Not Disclosed
Face-to-Face interview
Chennai

Key Skills

Developing New Recipes and Ensuring Menu Items Are Consistent in Quality and Presentation. Kitchen Operations Management: Overseeing Daily Kitchen Operations Including Food Preparation Plating and Ensuring Adherence to Food Safety Regulations. Staff Management: Hiring Training Supervising and Managing Kitchen Staff Including Cooks Sous Chefs and Other Kitchen Personnel. Cost Control & Budgeting: Managing Food Costs Menu Development & Innovation

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Job Description

Menu Development & Innovation:

Creating and updating menus, developing new recipes, and ensuring menu items are consistent in quality and presentation.

Kitchen Operations Management:

Overseeing daily kitchen operations, including food preparation, plating, and ensuring adherence to food safety regulations.

Staff Management:

Hiring, training, supervising, and managing kitchen staff, including cooks, sous chefs, and other kitchen personnel.

Cost Control & Budgeting:

Managing food costs, controlling inventory, and developing strategies to improve kitchen profitability.

Quality Control:

Ensuring high-quality food preparation, presentation, and taste across all menu items.

Culinary Trends & Innovation:

Staying up-to-date on the latest culinary trends and techniques, and incorporating new ideas into the menu.

Food Safety & Sanitation:

Ensuring the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.

Supplier Relations:

Collaborating with suppliers to source high-quality ingredients and negotiate favorable pricing.

Pre-Shift Meetings:

Leading pre-shift meetings with kitchen staff to discuss the day's plan, menu items, and any special instructions.

Administrative Duties:

Ordering supplies, managing inventory, and handling other administrative tasks related to the kitchen.