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 current 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