Chef de Cuisine

Key Responsibilities
Menu Planning: Design current dishes, test recipes, and set portion sizes.
Staff Management: Hire, train, schedule, and lead cooks and sous chefs.
Quality Control: Supervise food prep and check plate presentation before it leaves the kitchen.

· Cost & Inventory: Track stock, order supplies, and keep food waste low.

· Safety & Hygiene: Enforce clean workspaces and follow health and safety rules.
Ensuring that all food meets the highest quality standards and is served on time.
Planning the menu and designing the plating presentation for each dish.
Coordinating kitchen staff, and assisting them as required.
Hiring and training staff to prepare and cook all the menu items.
Stocktaking ingredients and equipment, and placing orders as needed.
Enforcing best practices for safety and sanitation in the kitchen.
Creating new recipes to regularly update the menu.
Keeping track of recent trends in the industry.




Incorporating feedback from restaurant staff and patrons to make improvements and resolve issues.

Chef de Cuisine Requirements:
Qualification from a culinary school.
5+ years of experience in a similar position.
In-depth knowledge of food principles and best practices.
Passion for creating incredible food that delights and attracts customers.
Excellent communication skills and leadership qualities.
Ability to thrive in a high-pressure setting.
Creative, innovative thinking.
Exceptional standards for cleanliness, health, and safety.
Experience managing inventories and stocktaking.
Available to work on-call, shifts, after hours, over weekends, and on holidays

Pay: ₹45,000.00 - ₹65,000.00 per month

Work Location: In person

📌 Chef De Cuisine Panipat
🏢 Style & Shine Essentials
📍 Panipat