Executive Chef

Key Responsibilities:

• Menu Creation & Development: Design and update seasonal menus that align with the restaurant's concept and target market. Ensure dishes are innovative, cost-effective, and meet customer preferences.
• Kitchen Management: Oversee daily kitchen operations, ensuring food preparation is done in a timely, organized manner. Ensure consistency in quality and portion sizes.
• Staff Supervision & Training: Lead, train, and mentor kitchen staff, including sous chefs, line cooks, and dishwashers. Establish a positive work environment and foster teamwork.
• Food Quality Control: Monitor and maintain the highest standards of food quality, presentation, and sanitation. Ensure adherence to food safety guidelines and industry regulations.
• Inventory & Budgeting: Manage kitchen inventory, order supplies, and control food costs to maximize profitability. Maintain proper stock rotation and minimize food waste.
• Health & Safety Compliance: Ensure the kitchen is in compliance with health and safety regulations. Conduct regular checks to maintain cleanliness and organization.
• Collaboration & Communication: Work closely with front-of-house staff, including servers and managers, to ensure a seamless dining experience. Communicate effectively with the management team on kitchen performance and any operational challenges.
• Customer Relations: Occasionally engage with customers to understand their needs and receive feedback. Address any concerns related to food quality or service.
• Event Planning & Catering: If applicable, manage special events or catering orders, ensuring the menu is appropriate and the team is prepared.
• Innovation & Trends: Stay up-to-date with industry trends, new techniques, and ingredient sourcing to continually improve the kitchen's offerings.

Qualifications:

• Proven experience as an Executive Chef or in a similar senior culinary role.
• Strong leadership skills with the ability to manage a large team.
• In-depth knowledge of culinary techniques, kitchen equipment, and food safety regulations.
• Excellent time-management, organizational, and multitasking skills.
• Creative with a passion for food and culinary innovation.
• Ability to work under pressure and handle stressful situations.
• Formal culinary training or degree from a recognized institution preferred.
• Strong communication and interpersonal skills.
• A positive attitude and the ability to inspire and motivate a team.

Working Conditions:

• Long hours, including nights, weekends, and holidays, depending on the nature of the business.
• Physically demanding, including standing for long periods and lifting heavy items.
• Fast-paced, high-pressure environment.

Job Type: Full-time

Pay: ₹150,000.00 - ₹200,000.00 per month

Benefits:

• Food provided
• Provident Fund

Application Question(s):

• Are you ready to shift to Ghansoli, Navi Mumbai?

Experience:

• total work: 10 years (Preferred)

Work Location: In person