Executive Chef at BLK-Max Super Speciality Hospital

Role & responsibilities

Kitchen Operations & Service

• Expedite service: Lead the line from the pass during peak hours.
• Quality control: Inspect and approve every plate before it leaves the kitchen.
• Problem-solving: Fix delays, ingredient shortages, or station backups immediately.

Menu Planning & Culinary Standards

• Design menus: Create new dishes, seasonal specials, and core recipes.
• Set standards: Define precise portion sizes, plating styles, and flavor profiles

Inventory & Financial Control

• Order supplies: Buy fresh ingredients and kitchen tools from trusted vendors.
• Manage stock: Run regular inventory counts and reduce food waste.
• Control costs: Keep food and labor expenses within the restaurant's budget.

Safety & Hygiene Compliance

• Health regulations: Ensure strict adherence to food safety laws and local sanitation codes.
• Equipment care: Monitor kitchen machinery cleanliness and schedule routine repairs.

Preferred candidate profile

B.HM/Any Graduate with 15 years of Experience as Chef in any reputed Hospital/Hotel