10 Aug
|
Recognized
|
Mumbai
The Executive Chef is responsible for leading all kitchen operations, ensuring high standards of food quality, consistency, hygiene, and cost control. The role involves menu development, kitchen team leadership, inventory management, and maintaining compliance with food safety and operational standards while delivering exceptional culinary experiences.
Key Responsibilities
- Oversee all kitchen operations including food preparation, presentation, and quality control.
- Design and update menus in alignment with the restaurant or hotel's culinary concept and market trends.
- Manage and supervise kitchen staff including Sous Chefs, Chef de Parties, and commis chefs.
- Ensure adherence to hygiene, sanitation, and food safety standards.
- Monitor food cost, portion control, and kitchen inventory to maintain profitability.
- Coordinate with purchasing teams for sourcing quality ingredients and supplies.
- Maintain consistency in taste, presentation,
and portioning across all dishes.
- Train, mentor, and develop kitchen staff to improve culinary skills and performance.
- Plan production schedules and ensure smooth kitchen workflow during service.
- Collaborate with restaurant management on special menus, promotions, and events.
- Proven experience as an Executive Chef or Senior Sous Chef in a hotel or upscale restaurant.
- Solid leadership and team management skills.
- Expertise in menu planning, kitchen operations, and food cost management.
- Knowledge of food safety regulations and kitchen hygiene standards.
- Ability to work in high -pressure service environments.
- Culinary degree or relevant professional training preferred.