Executive Chef - Bengaluru, India - Paprika Parfait

Description

Job Description:

We are seeking a talented and experienced Executive Chef to lead our culinary team and oversee all aspects of our kitchen operations. As an Executive Chef, you will be responsible for creating innovative menus, maintaining high culinary standards, managing kitchen staff, and ensuring exceptional dining experiences for our guests. Your creativity, leadership, and passion for culinary excellence will be instrumental in driving the success of our restaurant.

Responsibilities:

1. Develop and design creative menus that reflect culinary trends, seasonality, and guest preferences, while maintaining a focus on quality and profitability.

2. Lead and inspire the kitchen team, providing guidance, coaching, and training to enhance their skills and maintain high standards of food preparation, presentation, and taste.

3. Oversee food preparation and ensure consistency in taste, portioning, and presentation by maintaining standardized recipes, cooking techniques, and plating guidelines.

4. Manage kitchen operations, including food production, inventory control, and waste management, to maximize efficiency, minimize costs, and maintain high-quality standards.

5. Collaborate with the purchasing team to source high-quality ingredients, establish vendor relationships, negotiate contracts, and ensure optimal pricing and availability.

6. Ensure compliance with health and safety regulations, sanitation standards, and food handling practices, maintaining a clean and organized kitchen environment.

7. Develop and implement kitchen policies and procedures to optimize workflow, enhance productivity, and maintain a positive work culture.

8. Stay updated on culinary trends, techniques, and industry developments to bring innovation and creativity to the menu and inspire the culinary team.

9. Collaborate with the restaurant management team to plan and execute special events, promotions, and menu tastings.

10. Monitor and analyze food costs, inventory levels, and menu performance to identify opportunities for cost savings, menu optimization, and revenue growth.

11. Foster positive relationships with front-of-house staff, providing clear communication, addressing guest inquiries, and ensuring seamless coordination between the kitchen and dining areas.

12. Conduct regular quality checks and tasting sessions to ensure consistent flavor profiles, identify areas for improvement, and solicit feedback from guests and staff.

Qualifications:

1. Proven experience as an Executive Chef or in a similar role within the culinary industry.

2. Extensive knowledge of culinary techniques, flavor profiles, and food trends.

3. Strong leadership and management skills, with the ability to motivate and inspire a culinary team.

4. Exceptional creativity and ability to develop unique and innovative menu offerings.

5. Comprehensive understanding of food costs, inventory management, and profitability.

6. Familiarity with health and safety regulations, sanitation standards, and kitchen operations.

7. Excellent communication and interpersonal skills to collaborate effectively with team members and stakeholders.

8. Strong organizational and time management abilities to handle multiple priorities and deadlines.

9. Flexibility to work evenings, weekends, and holidays as required.

10. Culinary degree or relevant certifications are preferred.