An executive chef, also known as a head chef or chef de cuisine, is a senior position in the kitchen hierarchy, responsible for overseeing the entire culinary operation. The role involves a combination of culinary expertise, leadership, and management skills. The specific duties and responsibilities of an executive chef may vary depending on the size and type of the establishment, but generally, they include the following: Menu Development:Design and create menus that align with the restaurant\'s concept, style, and target audience.
Stay updated on culinary trends, seasonal ingredients, and customer preferences. Kitchen Management:Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
Develop and implement kitchen policies and procedures.
Manage and train kitchen staff, ensuring they adhere to established standards. Quality Control:Maintain high standards of food quality, consistency, and presentation.
Taste and inspect dishes to ensure they meet the executive chef\'s specifications. Budgeting and Cost Control:Develop and manage the kitchen budget, including food and labor costs.
Monitor inventory levels, control waste, and negotiate with suppliers to get the best prices. Supplier and Vendor Relations:Establish and maintain relationships with suppliers and vendors.
Source high-quality ingredients and negotiate contracts for the best terms. Collaboration:Work closely with other departments, such as front-of-house staff, to ensure seamless operations.
Collaborate with the sous chef, pastry chef, and other kitchen staff to achieve culinary excellence. Leadership:Provide strong leadership to the kitchen team, fostering a positive and collaborative work environment.
Motivate and inspire the staff to achieve high levels of performance. Training and Development:Conduct training sessions for kitchen staff on culinary techniques, safety protocols, and hygiene standards.
Identify areas for improvement and provide constructive feedback to staff members. Event Planning:Plan and execute special events, promotions, or themed dinners.
Coordinate with the front-of-house team to ensure a cohesive and successful event. Health and Safety Compliance:Ensure compliance with health and safety regulations, as well as food hygiene standards.
Maintain a clean and organized kitchen environment. Innovation:Encourage and lead innovation in the kitchen, experimenting with new ingredients, techniques, and presentations. Crisis Management:Address and resolve any issues or conflicts that may arise in the kitchen promptly and effectively. An executive chef is a key figure in the culinary industry, and the role demands a combination of culinary expertise, management skills, and creativity to ensure the success of the kitchen and the overall dining experience. Restaurant Experienced Prefereed Job Type: Full-time Salary: 65,000.00 - 80,000.00 per month Benefits:

• Food provided
• Paid time off

Schedule:

• Day shift
• Rotational shift

Supplemental pay types:

• Commission pay
• Performance bonus

Language:

• Malayalam (Required)

Ability to Commute:

• Ernakulam, Kerala (Required)