Executive Chef
- No. of Openings 1
- Industry Hospitality
- Category Hospitality
- Location Tilottama -13, Rupandehi Besides of Tiger Palace Resort
- Job Level Top Level
- Salary Nrs. 50K-60K Monthly (Negotiable)
- Education Level Bachelors
- Desired Candidate Male Only
- Experience 5 + years
- Expiry date Apr 29, 2025 (9 days left)
- Vehicle License no
- Skills Food And Beverage, Food Sanitation, Cost-Effective, Cost reduction and avoidance, Team Player, Leadership, Strategic Planning
Job Description
Position Overview:
The Executive Chef is responsible for overseeing the overall culinary operations of the kitchen, including menu planning, food quality assurance, kitchen staff management, and cost control. This role demands creativity, leadership, and a deep understanding of culinary arts and kitchen operations.
Key Responsibilities:
- Design and implement creative and seasonal menus aligned with the restaurant's concept and standards.
- Supervise and coordinate all kitchen activities, ensuring timely and high-quality food preparation and presentation.
- Lead, train, and motivate kitchen staff to maintain a high standard of professionalism and hygiene.
- Monitor inventory levels and ensure proper stock rotation; work with suppliers to ensure fresh and high-quality ingredients.
- Control food costs by managing waste, portion sizes, and procurement.
- Ensure all kitchen operations comply with health and safety regulations.
- Maintain cleanliness and organization of the kitchen and all food storage areas.
- Collaborate with management for budgeting, pricing, and event menu planning.
- Regularly inspect food preparation areas and kitchen equipment for cleanliness and maintenance.
Job Specification
Education:
- Bachelor’s degree or diploma in Culinary Arts, Hotel Management, or a related field.
- Certification in Food Safety and Hygiene is preferred.
Experience:
- Minimum 5–7 years of progressive experience in culinary operations, with at least 2 years in a leadership role.
- Experience in high-volume, fine-dining, or specialty restaurants is a plus.
Skills and Competencies:
- Exceptional culinary skills with in-depth knowledge of various cuisines.
- Strong leadership and team management abilities.
- Excellent time management and organizational skills.
- Ability to work under pressure and meet deadlines.
- High level of creativity in food presentation and recipe development.
- Knowledge of food cost control and inventory management.
- Familiarity with kitchen equipment and safety standards.
- Good communication and interpersonal skills.
Working Conditions:
- Full-time position; may require working evenings, weekends, and holidays.
- Physically demanding role involving standing for extended periods and lifting heavy kitchen equipment or supplies.
