Job Description
DUTIES AND RESPONSIBILITIES:
• Oversees and is accountable for all menu development for all food outlets.
• Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste, as well as proper management of both purchased and donated foods and products.
• Safeguards all food preparation employees and volunteers by implementing training to increase their knowledge about safety, sanitation and accident prevention.
• Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.
• Develop health conscious nutritional plans and implement culturally appropriate nutrition strategies. Plans for meals must include diabetic, heart healthy, gluten free, vegetarian and low sodium.
• Provide nutrition education and counseling to employees, volunteers, residents and guests.
• Works with Director to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to
• help assure that financial goals are met.
• Conducts meetings to keep culinary staff informed and educated.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and
• payroll costs to achieve maximum profitability.
• Interacts with mission leadership to assure that food production consistently exceeds the expectations of clients and guests.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops procedures to enhance and measure quality; continually updates written procedures to reflect
• state-of-the-art techniques, equipment and terminology.
• Works with Food Service Manger to maintain a regular cleaning and maintenance schedule for all
• kitchen areas and equipment.
• Provides training, curriculum and professional development opportunities for culinary program, clients
• Oversees and is accountable for all menu development for all food outlets.
• Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste, as well as proper management of both purchased and donated foods and products.
• Safeguards all food preparation employees and volunteers by implementing training to increase their knowledge about safety, sanitation and accident prevention.
• Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.
• Develop health conscious nutritional plans and implement culturally appropriate nutrition strategies. Plans for meals must include diabetic, heart healthy, gluten free, vegetarian and low sodium.
• Provide nutrition education and counseling to employees, volunteers, residents and guests.
• Works with Director to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to
• help assure that financial goals are met.
• Conducts meetings to keep culinary staff informed and educated.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and
• payroll costs to achieve maximum profitability.
• Interacts with mission leadership to assure that food production consistently exceeds the expectations of clients and guests.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops procedures to enhance and measure quality; continually updates written procedures to reflect
• state-of-the-art techniques, equipment and terminology.
• Works with Food Service Manger to maintain a regular cleaning and maintenance schedule for all
• kitchen areas and equipment.
• Provides training, curriculum and professional development opportunities for culinary program, clients
💡 Quick Summary
Seeking a career-building opportunity? The Executive Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in New Delhi offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
