Job Description
Roles and Responsibilities Restaurant Industry Menu planning with step by step execution to make recipes, standards, and training.Menu Engineering, in various national and international cuisines.Plan and execute national and international Menus, Food Costing SOP & Recipe consistency.Top-notch culinary expertise- Bringing in innovation, ideas, and USP recipes, developing variations in dishes, etc.Hands-on experience in kitchen SOPS- checklist, Kitchen manuals menu Portioning, Packaging, plating standards.Experience in Documentation of recipes.Conducting training and trials for the kitchen team in Recipes, Menu portion size setting, automation, kitchen processes, etc.Traveling to various regions of India to conduct trials and training.Kitchen team selection and Conducting Kitchen team training.Client management.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.Knowledge in making the raw material and their proportions master sheet.To follow rules of contamination and cross-contamination make the kitchen team follow FIFO, processes, SOPs, and handhold the team.Desired Candidate Profile 1.The age criteria we are looking for is till 36.2. Must have good English oral communication and written skills.3.Knowledge of Excel and Word is must.Perks and Benefits Exposure in various regions of India, Travel,Trainings , different cuisines to work on.Education: UG: Any Graduate - Any Specialization
💡 Quick Summary
Seeking a career-building opportunity? The Sous chef|Corporate Executive Chef For India|s Premier position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Mumbai 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.
