Executive Chef

• Preparing, cooking, and presenting high quality dishes within the speciality section.
• Oversee menu creation,recipes and developing dishes.
• Preparing all Vegetarian and Non-Vegetarian (South Indian /North Indian/Chinese) dishes.
• Overall responsibility for the prepared, cooked dishes including health, hygiene and cost control.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Manage and train subordinates.
• Manage finances for kitchen operations
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.
• Develop standard operating procedures, opening and closing checklists.
• Manage and allocate duties for subordinates
• Develop standardised recipes provided to achieve consistency and control costs.
• Ensure proper receiving and food storage standards in the kitchen.
• Taking care of all preparation & cooking equipment, ensuring proper usage, prevent mishandling and thereby kept in good operating condition.
• Implementation and supervision of HACCP guidelines for Hotels & Restaurants.
• Ensure best cleanliness and sanitation practices and observe strict hygiene and grooming standards.
• Create a healthy and enjoyable working environment that nurtures creativity, employee development and growth by building mutual trust, respect, cooperation and teamwork among your team members.
• Work closely with Production team to meet targets and realize goals & objectives.
• Do not use alcohol or any other intoxicating substance by the employee while on duty

Job Type: Full-time

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Provident Fund

Ability to commute/relocate:

• Kollam, Kerala: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Food preparation: 5 years (Required)

Work Location: In person