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    Head Chef - Bengaluru, India - Talent Corner

    Talent Corner
    Talent Corner Bengaluru, India

    11 hours ago

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    Description

    Roles and Responsibilities

    Job Overview: As the Head Chef of our restaurant, you will have the exciting responsibility of overseeing all kitchen operations, food preparation, and maintaining the highest standards of culinary excellence. Your exceptional culinary skills, leadership qualities, and love for European cuisine will be key in crafting an unforgettable dining experience for our guests.

    • Kitchen Management:
      • Supervise kitchen staff, provide training, and create efficient schedules.
      • Assign tasks effectively for a seamless workflow.
      • Manage inventory, order supplies, and handle kitchen budgets meticulously.
    • Cost Control:
      • Keep a close eye on food costs and kitchen expenses, striving for optimal efficiency.
      • Implement strategies for portion control and minimizing wastage.
    • Quality Assurance:
      • Regularly assess quality standards to uphold top-notch taste, presentation, and service.
      • Quickly address and resolve any kitchen-related issues that may arise.
    • Collaboration:
      • Coordinate with restaurant management to deliver a seamless dining experience.
      • Collaborate closely with front-of-house staff to enhance menu knowledge.
    • Health and Safety Compliance:
      • Ensure adherence to all health and safety regulations, including food safety and sanitation guidelines.
      • Conduct routine kitchen inspections and oversee maintenance operations.

    Qualifications:

    • Previous experience as a Head Chef or Sous chef in a European cuisine-focused restaurant.
    • In-depth knowledge of European culinary traditions and techniques.
    • Demonstrated leadership and team management abilities.
    • Creativity and a deep passion for crafting unique and unforgettable dishes.
    • Excellent communication and interpersonal skills.
    • Strong organizational and time management skills.
    • Proficiency in food cost control and inventory management practices.
    • Culinary degree or relevant certifications are a plus.
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