Requirement of Executive chef for Hotel!
Location - Kasuali, HP
Qualification - 12th Minimum
Experience - 10-15 years all rounder
Salary - 30,000-32,000 + Accommodation and food included
Job Description:
Menu
Development and Innovation:
- Design and create innovative
menus that align with the hotel's brand, catering to diverse guest
preferences, dietary requirements, and seasonal ingredients.
- Regularly update the menu to
keep it fresh, appealing, and competitive.
Kitchen
Management and Supervision:
- Oversee the daily operations of
the kitchen, ensuring that all food preparation and cooking activities are
carried out efficiently and to high standards.
- Manage and lead the kitchen
staff, including chefs, sous chefs, and kitchen assistants, ensuring
teamwork and adherence to recipes and presentation standards.
Food
Quality and Presentation:
- Ensure that all dishes are
prepared to the highest standards of taste, texture, and presentation
before being served to guests.
- Conduct regular quality checks
and taste tests to maintain consistency and excellence in all food items.
Inventory
and Cost Control:
- Manage food inventory, including
ordering ingredients, monitoring stock levels, and minimizing waste.
- Implement cost control measures
to ensure that the kitchen operates within budget while maintaining
quality.
Hygiene
and Safety Compliance:
- Ensure that the kitchen adheres
to all health, safety, and sanitation regulations, maintaining a clean and
safe working environment.
- Train staff on proper food
handling, hygiene practices, and safety procedures to prevent accidents
and foodborne illnesses.
Guest
Interaction and Feedback:
- Engage with guests to gather
feedback on their dining experience, and make adjustments to the menu or
service based on their preferences and suggestions.
Qualified candidate can call us on given number