Executive Chef

An Executive Chef, also known as a Chef de Cuisine or Head Chef, is the leader of a professional kitchen, responsible for all aspects of the back-of-house operation, including menu planning, staff management, quality control, and inventory management. They are the "chief executive" of the kitchen, overseeing everything from recipe creation to ensuring food safety and sanitation. Key Responsibilities: Menu Development & Creation: Executive Chefs are responsible for designing and developing menus, ensuring a balance of flavors, seasonal ingredients, and visual appeal according to RsN Hospitality. Kitchen Management: They oversee the daily operations of the kitchen, ensuring smooth workflow and efficient food preparation says RsN Hospitality. Staff Management: Executive Chefs hire, train, and supervise the kitchen staff, including sous chefs, line cooks, and other culinary personnel. Quality Control: They ensure all dishes meet the restaurant's standards for quality, taste, presentation, and food safety. Inventory Management: Executive Chefs are responsible for ordering and managing inventory of ingredients, equipment, and supplies, while minimizing waste and controlling costs. Health & Sanitation: They ensure the kitchen and surrounding areas are maintained in a clean, organized, and safe working environment, adhering to food safety regulations. Collaboration: Executive Chefs work closely with front-of-house staff and management to ensure seamless communication and a positive guest dining experience. Business Acumen: Executive Chefs are also expected to be business-savvy, understanding cost control, budgeting, and profit margins. Job Type: Full-time Pay: ₹40,000.00 - ₹80,000.00 per month Benefits: Food provided Paid time off Provident Fund Schedule: Rotational shift Work Location: In person