Executive Chef

Key Responsibilities and Duties:

• Culinary Operations & Quality Control: Supervises all food preparation to ensure consistent, high-quality dishes that meet restaurant or hotel standards.
• Menu Development & Costing: Designs, tests, and prices new menus and daily specials to ensure food cost targets are met.
• Staff Management & Training: Recruits, trains, schedules, and mentors kitchen staff, including Sous Chefs and line cooks.
• Inventory & Financial Management: Orders, tracks, and manages inventory of ingredients, equipment, and supplies to minimize waste and maximize profitability.
• Health & Safety Compliance: Ensures strict adherence to all hygiene, sanitation, and safety regulations (e.g., HACCP).
• Departmental Collaboration: Works closely with F&B Managers, banquet teams, and hotel management to coordinate events and improve guest experiences.

Pay: From Rs140,000.00 per month

Work Location: In person