Key Responsibilities :Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & developTake charge of the assigned kitchen/s of operationsMonitor sanitation practices to ensure that employees follow standards and regulationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policyOrganize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation,



hygiene and economyPlan and cost regular and party menus on weekly basis in co-ordination with theManager / site In-charge to ensure variety and healthy optionsAssist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staffResponsible for implementing company discipline and HR policiesDevelop and train junior staff at the site to take on more responsibilities in thefutureEnsure proper cleanliness of the kitchen equipment and the kitchen area;Observe safety rules and proceduresEnsure that equipment and materials are maintained as per standardsReport and take action in relation to any accident, incident fire, loss or damageEnsure proper grooming and hygiene from all staff in the production unitEnsure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containersPlan engaging menus for parties and coffee-shop to ensure high salesPlan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE& training for the kitchen production team

📌 Executive Chef (Mumbai)
🏢 Leading
📍 Mumbai