The Executive Chef is responsible for all day-to-day manage in the kitchen and catering to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.
§ Executive Chef is responsible to assist chef & cook with smooth running of the kitchen operation.
§ Proven work experience and be well versed in both North and South Indian dishes
§ Supervise and motivate staff in the line with company procedures.
§ Take responsibility for own area, ensuring delivery is made effectively and efficiently.
§ Assist in weekly physical inventory
§ Supervises safe handling of food
§ Stocktaking ingredients and equipment, and placing orders as needed.
§ Creating new recipes to regularly update the menu.
§ Hands-on experience with various kitchen equipment
§ Advanced knowledge of culinary, baking and pastry techniques.
§ Leadership skills.
§ Ability to remain calm and undertake various tasks.
§ Excellent time management abilities.
§ Up-to-date knowledge of cooking techniques and recipes.
§ Familiarity with sanitation regulations.
Job Requirements;
§ Bachelor's or Master degree in Hospitality Management, Business Administration, or related field.
§ Minimum experience of 3 years required
§ Added Advantage Proven work experience and be well versed in both North and South Indian dishes
§ Able to work on weekends and public holidays
§ Ability to thrive in a high-pressure environment
§ Ability to work and stand for long hours
