Key Duties and Responsibilities :

- Menu Development & Innovation : Creating creative, profitable recipes and seasonal menus, calculating correct costs to ensure maximum gross profit.
- Operational Management : Overseeing all kitchen activities, ensuring food is produced consistently, efficiently, and with high-quality presentation.
- Staff Management & Leadership : Hiring, training, mentoring, and managing kitchen personnel, including sous chefs and line cooks.
- Financial & Inventory Control : Managing kitchen budgets, labor costs, and food supplies inventory, including auditing, ordering, and inventory tracking.
- Health and Safety Compliance : Ensuring the kitchen adheres to all sanitation, health department codes, and safety procedures.
- Vendor Relationships :



Managing relationships with food suppliers to ensure the quality and price of ingredients.
- Customer Interaction : Engaging with guests, responding to feedback, and addressing complaints to enhance the dining experience.

Required Skills and Qualifications :

- Experience & Education : Extensive culinary management experience (usually 5+ years) and formal culinary training.
- Leadership : Robust team management and motivational skills.
- Business Savvy : Proficiency in accounting principles, budgeting, and kitchen software.
- Culinary Expertise : High-level knowledge of food preparation and industry trends.

Pay: ₹24,826.87 - ₹82,854.27 per month

Work Location: In person

📌 Executive Chef (Ranchi)
🏢 The RC Rungta Group of Companies
📍 Ranchi