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
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:
IT Skills:
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.