Executive Chef

Roles & Responsibilities

Oversees back-of-house operations.

Hires, trains, and manages kitchen staff.

Sets the staffing schedule.

Leads pre-shift meetings.

Develops recipes and menus.

Determines plating and presentation plans.

Orders and evaluates the quality of new food.

Stocks the kitchen with necessary supplies.

Helps with financial planning and budgeting.

Handles and resolves customer complaints.

Makes sure the kitchen staff follows all food safety laws.

Sets and implements the kitchen policies and procedures.

Designing new recipes, planning menus, and selecting plate presentations.

Reviewing staffing levels to meet service, operational, and financial objectives.

Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Setting and monitoring performance standards for staff.

Obtaining feedback on food and service quality, and handling customer problems and complaints.

Keys & Skills

2+ years of culinary education.

6+ years of experience in a similar position.

Advanced knowledge of food professional principles and practices.

Proficient knowledge of human resources management.

Excellent knowledge of IDS systems, ordering and inventory.

Excellent communication skills.

Ability to meet deadlines.

Ability to track expenses and manage a budget.

Team player.

Job Type

Full-time

Pay

₹19,918.42 - ₹60,000.59 per month

Benefits

Food provided

Paid sick time

Paid time off

Experience

total work

6 years (Preferred)

Work Location

In person