Job Description

Key Responsibilities:

1. Menu Development:

- Design, test, and update menus seasonally or based on trends and customer feedback.

- Create signature dishes and ensure a balanced mix of flavors, textures, and presentation.

- Collaborate with suppliers to source high-quality ingredients at optimal prices.

- Monitor food costs, portion sizes, and waste management.

2. Kitchen Operations:

- Oversee all kitchen operations, ensuring efficiency, quality, and compliance with food standards.

- Establish and enforce kitchen SOPs to streamline operations and improve service.

- Supervise the preparation, presentation, and timely delivery of dishes to guests.

- Monitor stock levels, coordinate orders, and manage inventory control.

3. Staff Management:

- Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.

- Schedule and allocate tasks to ensure adequate staffing for all shifts.

- Conduct performance evaluations, provide feedback, and foster staff development.

- Ensure team collaboration, motivation, and positive morale in the kitchen environment.

4. Quality Control and Presentation:

- Maintain the highest quality standards for food taste, consistency, and presentation.

- Conduct regular quality checks and taste tests.

- Ensure all dishes are visually appealing and adhere to restaurant standards.

5. Health, Safety, and Sanitation:

- Enforce strict hygiene and sanitation standards in compliance with health regulations.

- Oversee proper handling, storage, and disposal of food to minimize contamination.

- Ensure that all kitchen equipment is well-maintained, cleaned, and functioning properly.

- Train staff on safe food handling and kitchen safety practices.

6. Budgeting and Cost Control:

- Monitor and control food and labor costs, seeking to optimize profits without compromising quality.

- Manage kitchen budget, including expenses related to equipment, supplies, and staffing.

- Prepare reports on kitchen performance, financials, and inventory for management.

### Qualifications:

- Culinary degree or equivalent professional experience in a high-volume kitchen.

- Proven experience in an executive or head chef role.

- In-depth knowledge of culinary trends, techniques, and international cuisines.

- Strong leadership, organizational, and communication skills.

- Familiarity with budgeting, food cost management, and inventory control.

### Skills and Attributes:

- Creativity: Ability to innovate and create diverse, memorable dishes.

- Attention to Detail: Ensuring precision in flavors, presentations, and portion sizes.

- Time Management: Efficient multitasking in a fast-paced environment.

- Team Leadership: Ability to inspire, train, and maintain a cohesive team.

- Problem-Solving: Quick resolution of issues related to quality, inventory, or staffing.

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Job Types: Full-time, Permanent

Schedule:

Day shift Monday to Friday Morning shift Night shift
Ability to commute/relocate:

Varkala, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Experience:

total work: 5 years (Preferred)
Work Location: In person