Head Chef- Rajahmundry

1. Menu Planning and Development:

• Collaborate with the management team to create innovative and appealing menus.
• Design and develop new recipes considering customer preferences dietary restrictions and seasonal availability of ingredients.
• Ensure that the menu meets quality standards and aligns with the concept and theme of the establishment.

1. Food Preparation and Cooking:

• Oversee and participate in food preparation cooking and presentation.
• Maintain consistency and quality in all dishes served.
• Monitor portion control to minimize waste and control food costs.

1. Kitchen Management:

• Supervise and train kitchen staff including chefs cooks and other kitchen personnel.
• Schedule kitchen staff shifts and manage work assignments.
• Ensure adherence to health and safety regulations and sanitation standards.
• Manage inventory and control food costs by implementing efficient purchasing and storage practices.

1. Quality Control:

• Conduct regular tastings to evaluate the quality and taste of dishes.
• Implement and maintain quality control procedures to meet or exceed customer expectations.

1. Collaboration:

• Work closely with the frontofhouse staff to coordinate food service and address customer feedback.
• Collaborate with suppliers to source highquality ingredients at competitive prices.
• Communicate effectively with the management team to address any operational issues and contribute to overall business strategies.

1. Innovation and Trends:

• Stay updated on culinary trends and industry innovations.
• Introduce new cooking techniques ingredients and presentations to enhance the culinary offerings.

1. Budget Management:

• Assist in budget preparation and management particularly in areas related to food and labor costs.
• Identify costsaving opportunities without compromising quality.

• Proven experience as a Head Chef or Executive Chef in a similar establishment.
• Culinary degree or equivalent professional certification.
• Strong leadership and communication skills.
• Creative and innovative approach to menu planning and food preparation.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Strong organizational and problemsolving skills.

• The job may require long hours including evenings weekends and holidays.
• Exposure to a fastpaced and highpressure kitchen environment.

chef,food preparation,operations