Job Title: Executive Chef (Managerial chef)
- Higher level position
Job Brief: Executive Chef for a pre-opening central kitchen
- The job of an Executive Chef for a pre-opening central kitchen is a critical and multifaceted role that involves overseeing the entire setup and culinary operation of a central kitchen facility before it officially opens for business.
- Ensuring that the kitchen operates efficiently, produces high-quality food, and meets the needs of the organisation and its customers.
Job Type:
- Full time
- Contract
- Project based
Type of Company: Hospitality Industry
- Central Kitchen (Pure Vegetarian, Jain, Vegan)
Type of Cuisine:
- Indian cuisine
- Healthy Salads
- Fresh juice, mock-tails, shakes, frappe, etc.
- Fresh in-house production of paneer, cheese, butter, Sauce, etc.
Work mode:
- On site – Field work – as per new outlet locations
Work Location:
- Pawane, MIDC, 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 10.00 PM
- 10.00 PM to 10.00 AM
Working:
- 5 days working
- 2 days Holiday
- Rotating shifts
Experience:
- Minimum – Minimum experience of 3 years as executive chef in central kitchen can apply.
- Maximum – Experience up to 5 years as executive chef in central kitchen can apply.
*Note:
- Candidate having relevant experience in kitchen & production department would be considered.
Salary slab:
- Maximum – Up to Rs.700,000/- Per annum (CTC)
*Note:
- Salary structure: Fix + Variable (50:50 ratio).
- Candidates applying for the above post should be compulsory target oriented, as offered salary will be target oriented.
- 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 (Continental, Italian, French, etc.) are encouraged to apply.
We are looking for an experienced and qualified executive chef to organise the central 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
Kitchen Setup and Design: The Executive Chef is involved in the planning and setup of the central kitchen facility. They collaborate with architects, contractors, and equipment suppliers to design a functional and efficient kitchen layout that meets production needs.
Menu Development: The Executive Chef is responsible for developing the menu and recipes that will be produced in the central kitchen. They consider factors such as ingredient sourcing, production capabilities, and storage requirements to create a menu that can be replicated across various outlets.
Standard Operating Procedures (SOPs): The Executive Chef creates detailed standard operating procedures for all aspects of kitchen operations, including food preparation, cooking techniques, portioning, plating, and quality control. These SOPs ensure consistency and efficiency in production.
Recruitment and Staffing: The Executive Chef is involved in recruiting and hiring the kitchen team for the central facility. They seek experienced cooks, chefs, and kitchen staff who can execute the menu efficiently.
Training and Development: Once the team is hired, the Executive Chef provides comprehensive training to ensure that all staff members understand and follow the SOPs. They conduct workshops, coaching sessions, and ongoing training to improve skills and maintain high-quality standards.
Food Sourcing and Inventory Management: The Executive Chef works closely with suppliers to source high-quality ingredients at competitive prices. They develop strong relationships with vendors and implement inventory management systems to control food costs and reduce waste.
Quality Control and Food Safety: Ensuring consistent food quality and adherence to food safety standards is a top priority for the Executive Chef. They conduct regular inspections and quality checks to maintain high standards of food preparation and service.
Production Planning: The Executive Chef plans the daily production schedule to meet the demands of all outlets served by the central kitchen. They coordinate with the restaurant managers and catering teams to ensure timely delivery and efficient operations.
Budgeting and Cost Control: The Executive Chef collaborates with the management team to create and manage budgets for the central kitchen. They control costs while maintaining the quality of food and service.
Equipment Maintenance and Upkeep: The Executive Chef oversees the maintenance and cleanliness of all kitchen equipment, ensuring that it operates efficiently and safely.
Innovation and Creativity: To keep the central kitchen’s menu fresh and appealing, the Executive Chef may continuously innovate, introduce seasonal items, and explore new culinary trends.
Health and Safety Compliance: The Executive Chef ensures that the central kitchen complies with all health and safety regulations and maintains a clean and safe working environment.
Communication and Collaboration: The Executive Chef communicates regularly with the central kitchen team, management, and other stakeholders to ensure smooth operations and effective collaboration.
In summary, the Executive Chef for a pre-opening central kitchen plays a crucial role in setting up a successful and efficient culinary operation that serves multiple outlets while maintaining high-quality standards and adhering to food safety regulations.
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.