EXECUTIVE CHEF |healthcare| jobs in Etawah

Responsible for creating and implementing culinary solutions to match consumer demands and preferences. The Executive Chef provides a broad range of culinary options to fulfill the requirements and preferences of customers and clients. Chef de cuisine oversees and controls culinary operations to ensure that production, presentation, and service standards are met. Cooks using culinary methods and oversees the final presentation and serving of meals.

Job Title : EXECUTIVE CHEF (healthcare)

Location : Etawah, Uttar Pradesh, India

Salary : $ 26.51 per hour.

Company : NexDine
Job Type : Full-Time

Qualifications:
• Control the factors that influence whether or not a business will make a profit. In charge of the majority of the kitchen and restaurant's running costs. Decide on profit margins and monitor the company's progress against them, Produce food on a daily basis, including planning and implementing production controls
• The department head is in charge of hiring, training, and developing the employees in the department; planning, assigning, and directing work; evaluating performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state, and local employment and civil rights laws.
• Costing, controls, and compliance Menus and inventory Expect good service and meal quality.
• In charge of the creation and improvement of the culinary product served to customers. Make adjustments in response to the marketplace and current and future visitor demands. Changes to the food product are suggested. Develop new items and menu ideas using market research.
• Ensure effective execution and delivery of all food line goods per daily menu. Maintain Aramark's food offer and quality at all times. Full compliance with Operational Excellence basics: controlling waste, consistent menus, recipes, and ingredients, and labor requirements. Understand end-to-end supply chain and procurement processes, and only utilize approved vendors. Implementation of the Food Framework. Verify projected food intake for requisitions and/or food procurement. Ensure adequate equipment upkeep.
• Make it clear that safety measures are important and make sure that employees are aware of the rules and regulations that govern their work.
• Catering and food service enterprises must adhere to occupational and environmental safety standards.. Observe all safety, health, and wage-and-hour rules and legislation.
• Customer satisfaction may be improved if employees are given more responsibilities. Allow staff to know what they can and cannot do. Make sure your employees are well-versed in meeting the needs and desires of your guests.
• The Execution Framework connects cooking. Preps, produces, presents, and serves food. Ensures chefs' food quality. Supervises cooks and chefs. Sets how to act. Inspire workers. huddles everyday Log training, checklists, and performance. Flexible and easy are musts.
• Developing and maintaining an information system to manage food and supply expenditures, existing inventory, spending compared to budget objectives, and future purchase and storage requirements.

Skills:
• Having worked as an Executive Chef for two years Strong experience in the culinary arts and a track record of staying abreast of new culinary developments; Maintains the company's highest standards while implementing its policies
• the principal language(s) used at work must be understood and spoken in these four ways: Marketing tactics and promotional menu items may be developed using Chef in order to improve sales. Must maintain a good attitude and act as a member of the hotel's Leadership Group at all times.
• Culinary arts, food and beverage, or a related sector experience necessary. 2-year degree in Culinary Arts, Hospitality, or equivalent required. Four years of culinary arts, food and beverage, or equivalent experience.
• past expertise in the proactive management of team members, Nutritionists are recommended but not necessary, and Dietitians are encouraged but not required. A check for criminal history and drug use is necessary here.
• Being able to work well with others and solve problems is important. A lot of experience managing and training chefs and service staff in restaurants. A great work ethic: on time, reliable, willing to work with others, and focused on the team