Executive Chef

Website Madcherry Hospitality Pvt. Ltd.

Luv 2 Serve U

Job Title: Executive Chef (Managerial chef)

  • Higher level position

Job Brief: Kitchen setup, operations, management

  • The executive chef in a central kitchen plays a critical role in ensuring that the kitchen operates efficiently, produces high-quality food, and meets the needs of the organisation and its customers.

Job Type:

  • Full time
  • Freelance

Type of Company: Hospitality Industry

  • Central Kitchen (Pure Vegetarian, Jain, Vegan)

Work mode:

  • Full time – On site
  • Freelance – Hybrid (On site – Work from office – Work from home as per the requirement)

*Note:

  • We do not have complete work from home option.
  • Hybrid mode of work can be changed to full time work from office as per the work requirement.

Work Location: Vashi, Navi Mumbai

*Note:

  • Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
  • Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Interview Location : Vikhroli, Mumbai

Shift Timings: 10.00 AM to 7.00 PM

Working:

  • 5 days working
  • 2 days Holiday
  • Rotating shifts

Experience:

  • Minimum – Minimum experience of 3 years as executive chef in kitchen & production department can apply.
  • Maximum – Experience up to 6 year or more than that as executive chef in kitchen & production department can apply.

*Note:

  • Candidate having relevant experience in kitchen & production department would be considered as experienced or will be considered as fresher.

Salary slab:

  • Minimum – Rs.25,000/- Per month (Fixed + Variables)
  • Maximum – Rs.40,000/- Per month (Fixed + Variables)

*Note:

  • Candidates applying for the above post should be willing to relocate at the required destination.
  • Candidates can be relocated to other cities, states, countries, etc.
  • Food and accommodation will be provided (as per requirement).
  • Candidates applying for the above post should have their own laptop, good internet connection.

Education qualification:

  • Degree or diploma in Culinary science, Culinary arts or related certificate
  • BHM – Bachelor of Hotel Management

Job Description:

If you are passionate about the restaurant industry and have previous kitchen setup experience, then we want to hear from you. we are coming up with a central kitchen and is in need of a hard-working, self-motivated executive chef to join our team. The executive chef will help us in setting up a central kitchen and manage the kitchen, develop menus and create delectable recipes. The ideal candidate for this position is creative, enthusiastic and passionate about food. Those with previous industry experience and knowledge of Multi-cuisine (Indian, Continental, Italian, French, Chinese, etc.) are encouraged to apply.

We are looking for an experienced and qualified executive chef to organise the kitchen and its activities.

You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Duties & Responsibilities

Menu planning and development: The executive chef will be responsible for creating and updating menus for the central kitchen’s food offerings.
Recipe development and testing: The executive chef will develop and test new recipes to ensure that they are delicious, nutritious, and can be produced efficiently and consistently.
Supervision and training of kitchen staff: The executive chef will manage a team of chefs and kitchen staff, providing guidance and training to ensure that food is prepared to the highest standards.
Inventory management and cost control: The executive chef will be responsible for managing the inventory of ingredients and supplies, and ensuring that food is produced efficiently and within budget.
Quality control and food safety: The executive chef will be responsible for maintaining high standards of food safety and quality, ensuring that food is prepared and stored safely and that it meets the organisation’s quality standards.
Equipment and kitchen management: The executive chef will be responsible for setup, installation, and managing the commercial kitchen appliances and equipment, and ensuring that the kitchen is kept clean and organised.
Collaboration with other departments: The executive chef may collaborate with other departments within the organisation, such as marketing or operations, to ensure that the central kitchen’s food offerings align with the organisation’s overall goals.

Requirements & Qualifications

Key Skills:
Culinary expertise: The executive chef should have a strong foundation in culinary arts, with the ability to create and adapt recipes to suit the needs of the central kitchen’s offerings.

Leadership and management: The executive chef must be able to lead and manage a team of chefs and kitchen staff, providing guidance, feedback, and support to ensure that food is prepared to the highest standards.

Creativity and innovation: The executive chef should be able to develop new and unique recipes that will appeal to the central kitchen’s customers.

Attention to detail: The executive chef must be meticulous in their approach to food preparation, with a keen eye for detail and a commitment to maintaining high standards of food safety and quality.

Communication and collaboration: The executive chef must be able to communicate effectively with other departments within the organisation, as well as with suppliers and other stakeholders.

Time management and organisation: The executive chef should be able to manage multiple tasks and responsibilities, and prioritise their work effectively to ensure that food is produced efficiently and on time.

Business acumen: The executive chef should have a good understanding of business operations, including inventory management, cost control, and budgeting, in order to ensure that the central kitchen operates efficiently and effectively.

Overall, the key skills of an executive chef in a central kitchen involve a combination of culinary expertise, leadership and management skills, creativity, attention to detail, communication and collaboration, time management and organisation, and business acumen.

Core Skills:

Culinary expertise: The executive chef must possess a deep understanding of culinary arts, including knowledge of cooking techniques, flavour profiles, and ingredient combinations.

Menu planning and development: The executive chef should be skilled in menu planning and development, with the ability to create new and innovative dishes that are healthy, tasty, and cost-effective.

Leadership and management: The executive chef should possess strong leadership and management skills, with the ability to manage a team of chefs and kitchen staff, set goals, and provide feedback and support.

Quality control and food safety: The executive chef should have a thorough understanding of food safety regulations and standards, and the ability to ensure that food is prepared, stored, and served safely and to the highest quality standards.

Creativity and innovation: The executive chef should be creative and innovative, with the ability to develop new and unique dishes that meet the needs of the central kitchen’s customers.

Communication and collaboration: The executive chef should be skilled in communication and collaboration, with the ability to work effectively with other departments within the organisation, as well as with suppliers and other stakeholders.

Time management and organisation: The executive chef should be able to manage their time effectively, prioritise tasks, and ensure that food is prepared efficiently and on time.

Overall, the core skills of an executive chef in a central kitchen involve a combination of culinary expertise, leadership and management skills, quality control and food safety, creativity and innovation, communication and collaboration, and time management and organisation.

Management Skills:

Leadership: An executive chef should be able to lead the kitchen staff and delegate tasks effectively. They should be able to motivate their team and set goals that are aligned with the organisation’s objectives.
Team management: An executive chef should be able to manage the kitchen staff and provide support and feedback to ensure that everyone is working to the best of their abilities. They should also be able to manage schedules, monitor staff performance, and resolve conflicts.
Training and development: An executive chef should be able to train and develop kitchen staff to improve their skills and capabilities. They should be able to identify areas of improvement and provide constructive feedback to help staff members develop their skills.
Budgeting and cost control: An executive chef should be able to manage budgets and control costs to ensure that the central kitchen operates efficiently. They should be able to monitor food costs, labor costs, and other expenses and make adjustments as necessary.
Vendor management: An executive chef should be able to manage relationships with vendors and suppliers to ensure that the central kitchen has the necessary ingredients and equipment to prepare high-quality meals.
Inventory management: An executive chef should be able to manage inventory levels and ensure that the central kitchen has the necessary ingredients and supplies to prepare meals.
Project management: An executive chef should be able to manage projects related to menu development, kitchen renovations, and other initiatives that may impact the central kitchen’s operations.
Overall, the management skills of an executive chef in a central kitchen involve a combination of leadership, team management, training and development, budgeting and cost control, vendor management, inventory management, and project management.

IT Skills:

The IT skills of an executive chef in a central kitchen are becoming increasingly important in today’s digital age. Here are some key IT skills that can be beneficial for an executive chef in a central kitchen:
Knowledge of kitchen management software: Many central kitchens use software to manage orders, inventory, and staff schedules. An executive chef should be familiar with these tools and be able to use them effectively.
Proficiency in Excel: Excel is a valuable tool for budgeting, cost control, and data analysis. An executive chef should be able to use Excel to create and manage spreadsheets.
Familiarity with social media: Social media is an important marketing tool for many food and beverage businesses. An executive chef should be able to create engaging content for social media platforms and manage social media accounts.
Understanding of data analytics: Data analytics can provide insights into customer preferences, purchasing behaviour, and sales trends. An executive chef should be able to use data analytics tools to make data-driven decisions and improve business operations.
Knowledge of online ordering platforms: Many central kitchens now offer online ordering options for customers. An executive chef should be familiar with these platforms and be able to manage orders and payments through them.
Overall, while culinary skills remain the most important aspect of an executive chef’s job, IT skills are becoming increasingly important in managing a central kitchen efficiently and effectively.

Educational Requirements:

  • Degree in Culinary science, Culinary arts or related certificate
  • ServSafe certification.
  • Credentials in health and safety training
  • American Culinary Federation certification preferred.(would be added benefits.)
  • Diploma, computers, word processing and spreadsheet certification (would be added benefits).
  • Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits.
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