Job Description

Executive chef who is creative and proficient in all aspects of food preparation, designing and creating menus that are both innovative and profitable, while also satisfying the needs and preferences of their clientele. They must have a strong knowledge of culinary trends and be able to adapt to changing tastes and dietary requirements.

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and "polish" dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff's workload and compensations
• Maintain records of food cost, payroll and attendance
• Identify areas for controlling the food cost & take necessary actions
• Coordinate with vendors when required for maintaining the standard purchase specifications
• Implement standard operating procedures for kitchen operations, hygiene and cleanliness standards, HACCP checklist.
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-worker

Job Type: Full-time

Pay: ?70,000.00 - ?100,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Leave encashment
• Paid sick time
• Paid time off
• Provident Fund

Schedule:

• Day shift
• Rotational shift

Supplemental pay types:

• Performance bonus
• Yearly bonus

Experience:

• total work: 1 year (Preferred)

Work Location: In person