Executive Chef

An Executive Chef is the culinary leader of a kitchen, responsible for all aspects of food preparation and presentation, as well as managing the kitchen staff and operations. They create menus, oversee food quality, manage budgets, and ensure a smooth and efficient kitchen environment. Essentially, they are in charge of the entire back-of-house operation.
Key Responsibilities:
1.Menu Development:
Creating and updating menus, designing dishes, and incorporating new culinary trends and techniques.
2.Staff Management:
Hiring, training, and supervising kitchen staff, including line cooks, prep cooks, and sous chefs.
3.Food Preparation and Quality Control:
Overseeing food preparation, ensuring high culinary standards, and maintaining consistency in presentation and taste.
4.Budget Management:
Managing kitchen budgets, controlling food costs, and ensuring profitability.
5.Inventory Management:
Overseeing the ordering and management of food and supplies, minimizing waste, and controlling costs.
6.Health and Safety Compliance:
Ensuring that the kitchen adheres to all food safety regulations and maintaining a clean and organized workspace.
7.Vendor Management:
Building relationships with suppliers and negotiating contracts for ingredients and supplies.

Incredible one Hotel, Hyderabad hiring for below staff:-

Urgent Requirement

1.Executive Chef

Interested candidates can share CV at  careers@hotelincredible1.com