Executive South Indian and Tandoor Chef
Menu Development: Create and innovate menus that align with the company's brand and concept while considering market trends and dietary preferences.
o Quality Control: Ensure consistent food quality and presentation across all locations through regular inspections and training of kitchen staff.
o Cost Management: Monitor and manage food costs, portion control, and waste reduction to meet budgetary targets without compromising on quality.
o Sourcing and Procurement: Collaborate with suppliers to source high-quality ingredients and negotiate favorable contracts to maximize cost-efficiency.
o Kitchen Staff Training: Train, mentor, and develop culinary teams at each location to maintain high standards of food preparation and safety.
o Food Safety and Hygiene: Implement and enforce food safety standards, including SFA protocols, to ensure the health and safety of customers and employees.
o Recipe Standardization: Develop and maintain standardized recipes, cooking techniques, and plating guidelines for consistent results.
o Adherence to Regulations: Stay up-to-date with industry regulations and ensure compliance with local, state, and federal health and safety standards.
o Customer Feedback: Gather and analyze customer feedback to continuously improve menu offerings and dining experiences.
o Budget and P&L Management: Collaborate with the finance team to prepare and manage department budgets and contribute to overall profit margins.
o Innovation and Trends: Stay informed about culinary trends, emerging technologies, and sustainability practices to keep the company's offerings competitive and environmentally responsible.
Menu Development: Create and innovate menus that align with the company's brand and concept while considering market trends and dietary preferences.
o Quality Control: Ensure consistent food quality and presentation across all locations through regular inspections and training of kitchen staff.
o Cost Management: Monitor and manage food costs, portion control, and waste reduction to meet budgetary targets without compromising on quality.
o Sourcing and Procurement: Collaborate with suppliers to source high-quality ingredients and negotiate favorable contracts to maximize cost-efficiency.
o Kitchen Staff Training: Train, mentor, and develop culinary teams at each location to maintain high standards of food preparation and safety.
o Food Safety and Hygiene: Implement and enforce food safety standards, including SFA protocols, to ensure the health and safety of customers and employees.
o Recipe Standardization: Develop and maintain standardized recipes, cooking techniques, and plating guidelines for consistent results.
o Adherence to Regulations: Stay up-to-date with industry regulations and ensure compliance with local, state, and federal health and safety standards.
o Customer Feedback: Gather and analyze customer feedback to continuously improve menu offerings and dining experiences.
o Budget and P&L Management: Collaborate with the finance team to prepare and manage department budgets and contribute to overall profit margins.
o Innovation and Trends: Stay informed about culinary trends, emerging technologies, and sustainability practices to keep the company's offerings competitive and environmentally responsible.