Executive Chef Job in Sodexo at Rudrapur
- Sodexo
- 10 to 14 Yrs
- Rudrapur
- 1 year ago
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Job Description
- Candidate Preference : Manufacturing industry experience Bulk cooking Experience Ex Sodexo Food and staff accommodation will be provided. Key Responsibilities: 1. Menu Planning and Development: Create and implement new menus, menu specials, and menu engineering to drive sales and profitability. 2. Kitchen Operations: Oversee daily kitchen operations, including food preparation, presentation, and plating. 3. Food Quality and Safety: Ensure that all food prepared meets our quality and safety standards. 4. Team Management: Lead, train, and develop a high-performing culinary team. 5. Inventory Management: Manage food and supply inventory to minimize waste and optimize profitability. 6. Budgeting and Cost Control: Control labor and food costs to achieve budgetary goals. 7. Customer Service: Interact with customers to ensure satisfaction and resolve any complaints. Requirements: 1. Culinary Education: Degree in Culinary Arts or related field. 2. Experience: 10+ years of experience as an Executive Chef or similar role. 3. Certifications: Food Safety Certification and any other relevant certifications. 4. Leadership Skills: Proven leadership and team management skills. 5. Communication Skills: Excellent communication and interpersonal skills. 6. Creativity: Ability to create new and innovative menus and dishes. Preferred Qualifications: 1. Certified Executive Chef (CEC) certification. 2. Experience with menu engineering and cost control. 3. Knowledge of food trends and culinary techniques. Interested candidates can apply, also can connect with me at hidden_email,
Employement Category:
Employement Type: Full timeIndustry: ManufacturingRole Category: Not SpecifiedFunctional Area: Not SpecifiedRole/Responsibilies: Executive Chef Job in Sodexo at RudrapurContact Details:
Company: SodexoLocation(s): Rudrapur
Keyskills: Team Management Inventory Management Customer Service Leadership Skills Communication Skills Creativity Menu Planning Development Food Quality Safety Budgeting Cost Control cost control culinary techniques
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