Executive Chef

Roles & Responsibilities:

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Keys & Skills:

• 2+ years of culinary education.
• 6+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of IDS systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Ability to track expenses and manage a budget.
• Team player.

Job Type: Full-time

Pay: ₹19,918.42 - ₹60,000.59 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off

Experience:

• total work: 6 years (Preferred)

Work Location: In person