Job Description

Plan and develop menus that showcase creativity, variety, and seasonal ingredients, taking into account guest preferences and dietary restrictions. Prepare and cook dishes according to established recipes and presentation standards, ensuring high-quality and consistent results. Oversee all aspects of food preparation, including ingredient selection, cutting, marinating, cooking techniques, and portion control. Monitor food inventory levels and order supplies as needed, ensuring freshness and minimizing waste. Collaborate with the management team to develop and implement cost-effective menu pricing strategies while maintaining food quality. Train and mentor kitchen staff, providing guidance on cooking techniques, proper food handling, and safety procedures. Supervise kitchen operations during meal service, ensuring smooth workflow, timely delivery of orders, and adherence to food safety standards. Maintain a clean and organized kitchen environment, following sanitation regulations and conducting regular inspections. Stay updated on industry trends, new ingredients, and culinary techniques, incorporating innovative ideas into menu development. Collaborate with suppliers and vendors to source high-quality ingredients and negotiate favorable terms. Assist in hiring and recruiting kitchen staff, conducting interviews and evaluating candidates based on their culinary skills and qualifications. Ensure compliance with health and safety regulations and maintain accurate records related to food safety and hygiene practices. Handle guest inquiries, concerns, and special requests related to food preparation and presentation, striving to exceed their expectations. Requirements Proven experience working as a Chef in a reputable restaurant or hotel. Extensive knowledge of culinary techniques, flavor combinations, and food presentation. Ability to create innovative and visually appealing dishes while maintaining a focus on flavor and quality. Strong leadership skills and the ability to motivate and inspire a team. Excellent time management and organizational skills, with the ability to work efficiently in a fast-paced environment. Knowledge of food safety and sanitation regulations. Creativity and a passion for food, with a commitment to delivering an exceptional dining experience. Strong communication and interpersonal skills, with the ability to work collaboratively with staff and interact with guests. Flexibility to work evenings, weekends, and holidays as required. No of Vacancy :- 10

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