Key Responsibilities:

- Menu Creation &
- Development:

Design and update seasonal menus that align with the restaurant's concept and target market. Ensure dishes are innovative, cost-effective, and meet customer preferences.

- Kitchen Management: Oversee daily kitchen operations, ensuring food preparation is done in a timely, organized manner. Ensure consistency in quality and portion sizes.

- Staff Supervision &

- Training:

Lead, train, and mentor kitchen staff, including sous chefs, line cooks, and dishwashers. Establish a positive work environment and foster teamwork.

- Food Quality Control: Monitor and maintain the highest standards of food quality, presentation, and sanitation. Ensure adherence to food safety guidelines and industry regulations.

- Inventory &

- Budgeting:

Manage kitchen inventory, order supplies, and control food costs to maximize profitability. Maintain proper stock rotation and minimize food waste.

- Health &

- Safety Compliance:

Ensure the kitchen is in compliance with health and safety regulations. Conduct regular checks to maintain cleanliness and organization.

- Collaboration &

- Communication:

Work closely with front-of-house staff, including servers and managers, to ensure a seamless dining experience. Communicate effectively with the management team on kitchen performance and any operational challenges.

- Customer Relations: Occasionally engage with customers to understand their needs and receive feedback. Address any concerns related to food quality or service.





- Event Planning &

- Catering:

If applicable, manage special events or catering orders, ensuring the menu is appropriate and the team is prepared.

- Innovation &

- Trends:

Stay up-to-date with industry trends, new techniques, and ingredient sourcing to continually improve the kitchen's offerings.

Qualifications:

- Proven experience as an Executive Chef or in a similar senior culinary role.

- Strong leadership skills with the ability to manage a large team.

- In-depth knowledge of culinary techniques, kitchen equipment, and food safety regulations.

- Excellent time-management, organizational, and multitasking skills.

- Creative with a passion for food and culinary innovation.

- Ability to work under pressure and handle stressful situations.

- Formal culinary training or degree from a recognized institution preferred.

- Strong communication and interpersonal skills.

- A positive attitude and the ability to inspire and motivate a team.

Working Conditions:

- Long hours, including nights, weekends, and holidays, depending on the nature of the business.

- Physically demanding, including standing for long periods and lifting heavy items.

- Fast-paced, high-pressure environment.

Job Type: Full time

Pay: ₹150,000.00 - ₹200,000.00 per month

Benefits

- Food provided

- Provident Fund

Application Question(s)

- Are you ready to shift to Ghansoli, Navi Mumbai?

Experience

- total work: 10 years (Preferred)

Work Location: In person

📌 Executive Chef (Navi Mumbai)
🏢 Aishwarya Fish Acquarium
📍 Navi Mumbai