Key responsibilities Menu Development Design menus that are creative seasonally relevant and visually appealing while also meeting the restaurant s concept and profitability goals Kitchen Management Oversee the daily operations of the kitchen including managing staff schedules inventory ordering supplies and maintaining equipment Staff Supervision Hire train and manage the culinary team which includes sous chefs line cooks and prep cooks Conduct staff evaluations and provide feedback to foster a positive work environment Quality and Sanitation Maintain high standards for food quality presentation and safety by monitoring food preparation and ensuring strict adherence to health and sanitation regulations Budget and Cost Control Manage the kitchen budget monitor food costs and implement strategies to minimize waste and control expenses Vendor Relations Build and maintain relationships with suppliers to ensure high-quality ingredients are sourced at competitive prices Collaboration Work with front-of-house staff such as the restaurant manager to ensure smooth communication and a positive guest dining experience Qualifications and skills Culinary Skills Expertise in a wide range of culinary techniques and a passion for creating innovative dishes Leadership Ability to lead and motivate a team in a quick-paced environment Business Acumen Strong understanding of financial management including budgeting cost control and pricing Creativity A talent for designing unique and memorable menus Organization Excellent organizational skills for managing inventory schedules and daily operations Communication Strong communication skills to collaborate effectively with staff and management Job Type Full-time Pay Up to 50 000 00 per month Benefits Flexible schedule Food provided Work Location In person Expected Start Date 15 12 2025

📌 Executive Chef (Jharsuguda)
🏢 Hotel Bishnu Palace
📍 Jharsuguda