Executive Chef

Job summary

The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may cook selected items or for select occasions. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases.

Duties & Responsibilities

• Planning menus.
• Making sure food is of the right quality and price and is produced on time.
• Managing stocks of food.
• Ordering food from suppliers.
• Controlling budget and keeping accurate records.
• Managing health and hygiene procedures.

Requirements & Skills

• Leadership skills
• Management skills
• Training skills
• Planning skills

Duties & Responsibilities

• Lead and direct the culinary team
• Ensure Culinary Standards including recipe compliance and food quality
• Manage food costing, controls, and compliance
• Develop fine dining menus and culinary offerings
• Have high expectations for customer service and quality of food
• Have the ability and willingness to develop and train frontline employees
• Have a passion for food and innovation

Requirements & Skills

• A strong culinary background, with the demonstrated ability to stay current with new culinary trends
• Proven success in restaurant fine dining and plating techniques
• A collaborative approach to managing
• A sense of urgency
• An executive chef is responsible for overseeing the kitchen operations in a restaurant or other food service establishment. Some of the key duties of an executive chef may include:
• Planning and developing menus that meet customer preferences and dietary restrictions
• Managing kitchen staff and supervising their work performance
• Training and developing staff members to ensure high-quality food preparation and service
• Ensuring that food is prepared and served according to established recipes, standards, and food safety regulations
• Managing inventory and ordering supplies to ensure that the kitchen is adequately stocked
• Monitoring food quality and presentation, and making adjustments as needed
• Managing food costs and ensuring that the kitchen operates within budget constraints
• Collaborating with restaurant managers and owners to develop and implement strategies for improving kitchen operations and customer satisfaction.

Contact Person -Alex Shaji

Mobile Number -9778580498

Mail ID -hr@spiceretreat.com