Chef

Company Description GENIUS GATWAYS is a growing hospitality organization committed to delivering memorable dining experiences through quality cuisine and attentive service. The company values innovation in the kitchen, high standards of hygiene, and a welcoming atmosphere for guests. Team members are encouraged to bring creativity and professionalism to their roles while working collaboratively to maintain service excellence. GENIUS GATWAYS offers opportunities for skill development and career growth for individuals passionate about food and hospitality.
Role Description The Chef at GENIUS GATWAYS is a full-time, on-site role based in Ratnagiri. The Chef will plan and prepare menus, cook and present dishes, and ensure that all food served meets quality, taste, and portion standards. Daily responsibilities include supervising kitchen operations, managing inventory, coordinating with suppliers, and maintaining strict hygiene and safety practices. The role also involves training and guiding kitchen staff, monitoring food costs and waste, and adapting recipes to meet guest preferences and dietary needs. The Chef will collaborate with management to support special events, seasonal offerings, and continuous improvement of the overall dining experience.
Qualifications

• Proficiency in menu planning and diverse cooking techniques, with strong skills in food preparation and presentation.
• Ability to manage kitchen operations, including staff supervision, workflow coordination, and time management during peak hours.
• Knowledge of food safety, sanitation standards, and regulatory compliance, with a commitment to maintaining a clean and organized kitchen.
• Experience in inventory control, vendor coordination, and cost management to ensure efficient use of resources.
• Strong interpersonal and communication skills to work effectively with team members, management, and service staff.
• Relevant culinary training or certification; prior experience as a Chef or in a similar professional kitchen role is preferred.
• Adaptability and creativity in developing new dishes and customizing menus based on local ingredients and guest feedback.