Executive Chef

Food and Accommodation can be arranged for Migrants

Preference : Education or Industrial catering background

Roles and Responsibilities

• Manage daily kitchen operations, ensuring high-quality food production and presentation.
  
• Develop menus that cater to diverse tastes and dietary requirements, including bulk cooking for large events.
  
• Oversee banquet preparations, catering services, restaurant management, hotel operations, and hospitality staff.
  
• Collaborate with the executive team to drive business growth through effective menu planning, engineering, development, costing, and beverage management.
  
• Ensure compliance with health safety regulations and maintain a clean working environment.
  

Desired Candidate Profile

• Strong knowledge of menu planning, engineering, development, costing, food costing principles.
  
• 10-18 years of experience in multi cuisine cooking with expertise in Indian cuisine (IHM/BHM preferred).
  
• Proven track record in managing banquets, events & caterings with attention to detail.
  

Interested candidates can apply or connect with me at siddhant.kanojia@sodexo.com