Executive Chef (Indian Cuisine Base)

Skills:
Indian spice blending, Menu development, Cost control and budgeting, Traditional Indian cooking techniques, Food safety and sanitation, Team leadership, Inventory management, Recipe adaptation for dietary needs,
Duties & Responsibilities

• To make sure that the SOPs are in place in the department.
• Responsible for leading the culinary team and Main Kitchen and Banquet Kitchen as well as Kitchen Stewarding.

• Knowledge and practiced implementation of ISO22000 certification, HACCP, FSSAI audit,
• Staff Training,
• Prepare the team members to be multi-tasking
• Deal with VIP guests,
• Guest complaints handling in related to Food & Beverages.
• Handling Kitchen Operations for Corporate groups, Social Groups/ Weddings.

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• Cross Interdepartmental Training with in the kitchen.
• Food Cost Control as per the norms.
• MIS Report preparation.
  

Desired Profile
3 year Degree i 3 Yr Diploma in Hotel Management age below 40 years
Work experience as an Executive Chef in Indian Cuisine base and worked in South India Region.