Corporate Executive Chef

DNY Hospitality

Posted: 3 months ago
Openings: 10
Applicants: 0

Job Description

Menu planning as per chain outlet cooking processes of central production.

Product development with a fixed recipe system, fixed ingredients mastery and taste consistency.

Converting a single recipe to bulk and al-la-carte model, scalable product without compromising on final quality keeping customer first approach in mind.

Complete responsibility to ideate, create and execute menus for multiple cuisines (North Indian, Italian, Mexican, South Indian, Mediterranean, European, Pan Asian)

Determining the exact cooking process with a timer system and measuring portion automation.

Executing Trials of food across India, as per consulting projects

Top-notch culinary expertise- Bringing in innovation, ideas, and USP recipes, developing variations in dishes, etc.

Creating and training kitchen SOPS- checklist, Kitchen manuals menu Portioning, Packaging, plating standards.

Creating recipe standard documents and costing SOP

Kitchen team selection and Conducting Kitchen team training.

Client management and internal team management.

Restaurant audits and quality check.

Making Utensil list required for cuisine, equipment list, required kitchen plan, packaging BOQ, sizes, and quantities.

Consulting the clients about their kitchen planning, recipes, menu, etc in depth.

Quality analysis of DNY standards of working in menu and food costing documentation.

Quality check of menu and analysis of existing restaurants, conducting audits and preparing reports of their current performance.

Training and quality analysis of restaurant staff.

Key Responsibilities Include:

Overseeing the culinary operations across multiple locations.
Developing menus and ensuring food quality and presentation.
Hiring and training kitchen staff, including chefs and cooks.
Maintaining food safety and sanitation standards.
Managing inventory and ordering supplies.
Developing and managing budgets for food and labour costs.
Collaborating with other departments, such as marketing and operations, to develop new initiatives.

Primary Skills

Excellent culinary skills and knowledge of international cuisines.
Strong leadership and management abilities to oversee multiple kitchens and teams.
Knowledge of food safety regulations and practices.
Creative thinking and ability to develop new menu items.

Education

Bachelors in Hotel Management

Key Skill