Executive Chef
3 weeks ago
SANKALP RESTAURANT seeks a skilled Executive Chef to lead our kitchen operations.
Key Responsibilities:
- Culinary Leadership: Develop and implement menus, manage food quality, and oversee kitchen staff.
- Inventory Management: Maintain accurate inventory levels, reduce waste, and optimize food costs.
- Team Supervision: Hire, train, and supervise kitchen staff to ensure exceptional service and high-quality dishes.
- Quality Control: Conduct regular kitchen inspections to ensure compliance with health and safety standards.
- Inventory Management: Maintain accurate inventory levels, reduce waste, and optimize food costs.
Requirements:
- Education: Secondary (high) school graduation certificate or equivalent.
- Experience: 1 year to less than 2 years of experience in a similar role.
- Work Setting: Restaurant environment with fast-paced conditions.
- Physical Capabilities: Standing for extended periods, attention to detail, and ability to work under pressure.
Language: English
Working Hours: 35 to 40 hours per week
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