2 Culinary Management jobs in India
Remote Executive Chef - Culinary Operations Management
400601 Thane, Maharashtra
₹80000 month
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Job Description
Our client is seeking an innovative and highly skilled Executive Chef to lead their remote culinary operations. This position requires a visionary culinary professional with a passion for creating exceptional dining experiences, managing food costs, and developing efficient kitchen workflows. The ideal candidate will have extensive experience in menu development, staff training, and quality control, all while operating in a remote-first environment. You will be responsible for setting the culinary direction, ensuring the highest standards of food preparation and presentation, and innovating our client's catering offerings. This role demands creativity, strong leadership abilities, and meticulous attention to detail to maintain consistency and excellence across all culinary aspects. Responsibilities:
- Design and implement creative, seasonally inspired menus for diverse catering events and ongoing services.
- Oversee all aspects of food preparation, ensuring adherence to recipes, portion control, and presentation standards.
- Develop and maintain high-quality standards for all dishes, ingredients, and cooking techniques.
- Manage food and labor costs effectively, optimizing budgets without compromising quality.
- Source high-quality ingredients from reputable suppliers, negotiating favorable pricing and ensuring fresh, premium products.
- Develop and implement training programs for culinary staff, fostering a culture of skill development and continuous improvement.
- Ensure compliance with all health, safety, and sanitation regulations, maintaining immaculate kitchen hygiene.
- Innovate and adapt menus based on customer feedback, dietary trends, and special requests.
- Collaborate with event planning teams to ensure seamless execution of culinary aspects for all catered functions.
- Conduct regular quality checks and taste panels to ensure consistent excellence.
- Culinary degree from an accredited institution or equivalent professional experience.
- Minimum of 5-7 years of experience as an Executive Chef, Head Chef, or Sous Chef with significant menu development and kitchen management responsibilities.
- Proven track record in cost control and budget management within a food service environment.
- Exceptional leadership and team management skills, with the ability to mentor and motivate staff remotely.
- Strong knowledge of food safety and sanitation practices (e.g., HACCP).
- Creativity and passion for culinary arts, with a flair for innovative presentation.
- Excellent organizational and time-management skills.
- Proficiency in inventory management and supplier relations.
- Ability to thrive in a fast-paced, dynamic, and remote work environment.
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Executive Chef - Remote Catering Operations Management
520001 Krishna, Andhra Pradesh
₹80000 Annually
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Job Description
We are seeking a highly experienced and innovative Executive Chef to lead our remote catering operations. This pivotal role involves overseeing menu development, ensuring food quality and safety standards, and managing kitchen staff across various virtual platforms. The ideal candidate will have a proven track record in high-volume catering and a deep understanding of culinary trends. You will be responsible for conceptualizing creative and diverse menus that cater to a wide range of client preferences and dietary requirements, all managed from a remote setting.
Key responsibilities include:
Key responsibilities include:
- Developing and refining menus for diverse catering events, ensuring variety, nutritional balance, and cost-effectiveness.
- Implementing and maintaining rigorous food safety and hygiene standards in accordance with best practices, even in a distributed operational model.
- Managing and training remote kitchen teams, fostering a collaborative and productive environment.
- Sourcing high-quality ingredients, negotiating with suppliers, and managing inventory remotely.
- Monitoring catering operations to ensure consistency and excellence in food preparation and presentation.
- Collaborating with the event planning team to understand client needs and deliver tailored catering solutions.
- Budget management and financial oversight of catering operations.
- Staying abreast of industry trends, new culinary techniques, and emerging food safety regulations.
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