Executive Chef

Opening up of India' biggest restaurant in Hennur, Bengaluru.

DUTIES AND RESPONSIBILITIES:
• Oversees and is accountable for all menu development for all food outlets.
• Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste, as well as proper management of both purchased and donated foods and products.
• Safeguards all food preparation employees and volunteers by implementing training to increase their knowledge about safety, sanitation and accident prevention.
• Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.
• Develop health conscious nutritional plans and implement culturally appropriate nutrition strategies. Plans for meals must include diabetic, heart healthy, gluten free, vegetarian and low sodium.
• Provide nutrition education and counseling to employees, volunteers, residents and guests.
• Works with Director to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to
• help assure that financial goals are met.
• Conducts meetings to keep culinary staff informed and educated.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and
• payroll costs to achieve maximum profitability.
• Interacts with mission leadership to assure that food production consistently exceeds the expectations of clients and guests.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops procedures to enhance and measure quality; continually updates written procedures to reflect
• state-of-the-art techniques, equipment and terminology.
• Works with Food Service Manger to maintain a regular cleaning and maintenance schedule for all
• kitchen areas and equipment.
• Provides training, curriculum and professional development opportunities for culinary program, clients

Job Type: Full-time

Salary: ₹80,000.00 - ₹150,000.00 per month

Benefits:
• Flexible schedule
• Food provided

Schedule:
• Rotational shift

Supplemental pay types:
• Performance bonus

Ability to commute/relocate:
• Hyderabad, Hyderabad - 500034, Telangana: Reliably commute or planning to relocate before starting work (Required)

Education:
• Bachelor's (Preferred)

Experience:
• Kitchen Management: 7 years (Required)

Speak with the employer
+91-XXXXXXXXXX