Head Chef

Hrxl 360; Mumbai; On-site; INR 800,000 - 1,800,000; Full time

Job summary

HRXL 360 in Mumbai is seeking an Executive Chef to lead kitchen operations, craft menus, and drive pricing strategies for the restaurant. You will oversee inventory, maintain clean practices, and guide a team of cooks and sous chefs to deliver high-quality dishes that meet business objectives.

The ideal candidate has 4-9 years of executive chef experience, strong Lebanese/Mediterranean culinary knowledge, and precise menu planning abilities, including portion control and garnishing techniques.

Qualifications

• 4-9 years of experience as an Executive Chef or similar role in the hospitality industry.
• Strong knowledge of Mediterranean cuisine (Lebanese) with ability to create innovative dishes using local ingredients.
• Excellent menu planning skills with attention to detail on portion control, garnishing techniques, etc.

Responsibilities

• Manage kitchen operations, ensuring high-quality food preparation and presentation.
• Oversee inventory management, ordering supplies, and maintaining a clean working environment.
• Lead a team of cooks, sous chefs, and other kitchen staff to achieve optimal performance.
• Ensure compliance with health and safety regulations, HACCP guidelines, and company policies.

Skills

4-9 yrs experience

Mediterranean cuisine

Menu planning

Job description

Roles and Responsibilities

• Manage kitchen operations, ensuring high-quality food preparation and presentation.
• Develop menus, recipes, and pricing strategies to meet business objectives.
• Oversee inventory management, ordering supplies, and maintaining a clean working environment.
• Lead a team of cooks, sous chefs, and other kitchen staff to achieve optimal performance.
• Ensure compliance with health and safety regulations, HACCP guidelines, and company policies.

Desired Candidate Profile

• 4-9 years of experience as an Executive Chef or similar role in the hospitality industry.
• Strong knowledge of Mediterranean cuisine (Lebanese) with ability to create innovative dishes using local ingredients.
• Excellent menu planning skills with attention to detail on portion control, garnishing techniques, etc.