Role & responsibilities

Kitchen Operations & Service

- Expedite service: Lead the line from the pass during peak hours.
- Quality control: Inspect and approve every plate before it leaves the kitchen.
- Problem-solving: Fix delays, ingredient shortages, or station backups immediately.

Menu Planning & Culinary Standards

- Design menus: Create new dishes, seasonal specials, and core recipes.
- Set standards: Define accurate portion sizes, plating styles, and flavor profiles

Inventory & Financial Control

- Order supplies: Buy fresh ingredients and kitchen tools from trusted vendors.
- Manage stock: Run regular inventory counts and reduce food waste.
- Control costs: Keep food and labor expenses within the restaurant's budget.

Safety & Hygiene Compliance

- Health regulations: Ensure strict adherence to food safety laws and local sanitation codes.
- Equipment care: Monitor kitchen machinery cleanliness and schedule routine repairs.

Preferred candidate profile B.HM/Any Graduate with 15 years of Experience as Chef in any reputed Hospital/Hotel

📌 Executive Chef at BLK-Max Super Speciality Hospital (New Delhi)
🏢 Max Healthcare
📍 New Delhi