The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.
- Plan and direct food preparation and culinary activities.
- Modify menus or create new ones that meet quality standards.
- Estimate food requirements and food/labor costs.
- Supervise kitchen staff’s activities.
- Ensuring promptness, freshness and quality of dishes.
- Implementing hygiene policies and examining equipment for cleanliness.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Designing new recipes, planning menus and selecting plate presentation.
- Must be knowledgeable North Indian and South Indian Cuisine.
- Estimates expected food consumption and organizes preparation.
