Executive Chef at BLK-Max Super Speciality Hospital

Job description

Role & responsibilities Kitchen Operations & Service • Expedite service: Lead the line from the pass during peak hours. • Quality control: Inspect and approve every plate before it leaves the kitchen. • Problem-solving: Fix delays, ingredient shortages, or station backups immediately. Menu Planning & Culinary Standards • Design menus: Create new dishes, seasonal specials, and core recipes. • Set standards: Define precise portion sizes, plating styles, and flavor profiles Inventory & Financial Control • Order supplies: Buy fresh ingredients and kitchen tools from trusted vendors. • Manage stock: Run regular inventory counts and reduce food waste. • Control costs: Keep food and labor expenses within the restaurant's budget. Safety & Hygiene Compliance • Health regulations: Ensure strict adherence to food safety laws and local sanitation codes. • Equipment care: Monitor kitchen machinery cleanliness and schedule routine repairs. Preferred candidate profile B.HM/Any Graduate with 15 years of Experience as Chef in any reputed Hospital/Hotel