Chef De Partida - Lidera La Cocina Gastronómica

Atithi Indian Restaurants; Barcelona; On-site; EUR 55,000 - 85,000; Full time

Job summary

Atithi Indian Restaurants is seeking an Executive Sous Chef to lead our kitchen team and manage weekly food inventory. You will shape the restaurant menu with seasonal adjustments and maintain high-quality guest experiences.

You will direct culinary activities, supervise staff, and ensure strict sanitation and safety standards while delivering authentic Indian cuisine in a fast-paced environment.

Qualifications

• Minimum 8 years of experience in a high-volume restaurant environment.
• Strong leadership and staff management skills.
• Excellent kitchen operations and cost-control abilities.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones to meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff's activities.
• Oversee portion control and reduce waste.
• Recruit and manage kitchen staff.
• Ensure compliance with nutrition and sanitation regulations.
• Maintain a positive and professional relation with staff and guests.

Skills

Passion for food

Guest experience

Leadership

Kitchen management

Communication

Job description

Description The Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff's activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the "final touch"
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate

Skills

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficientlyCapable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education / Experience

8-years of experience High volume restaurant experience is a plus