20 Aug
|
GOURMET INVESTMENTS
|
Mumbai
20 Aug
GOURMET INVESTMENTS
Mumbai
- Staff Management: Hire, train, schedule, and mentor kitchen workers like sous chefs and line cooks.
- Quality Control: Inspect prep work and final plates to maintain taste, safety, and consistency.
- Cost & Inventory Control: Manage food and labor budgets, order supplies, and reduce kitchen waste.
- Safety Compliance: Enforce strict health, hygiene, and sanitation rules
- Culinary Mastery: Advanced cooking skills and deep knowledge of food safety and kitchen operations.
- Leadership: Robust communication and motivational skills to run a high-pressure team.
- Business Acumen: Experience with food cost percentages, inventory software, and financial planning.
- Experience: Usually 10+ years of kitchen experience, including prior work as a sous chef or chef de cuisine
📌 Executive Head Chef (Mumbai)
🏢 GOURMET INVESTMENTS
📍 Mumbai