Company Overview

Quess Corp Limited, established in 2007 and headquartered in Bengaluru, is one of India's largest private-sector employers and integrated business service providers. Quess is known for its culture that supports diversity, equal opportunity, and collaboration, being certified as a 'Great Place to Work' thrice consecutively. With a workforce of over 401,000, Quess offers technology-driven staffing, outsourcing, and skill development services across various sectors.

Job Overview

We are seeking an Executive Chef De Parties for a full-time position located in Bengaluru, Bangalore, Mysuru, Ballari, Bangalore Urban, and Bangalore Rural. The ideal candidate will possess extensive experience in culinary operations, with required work experience of 10 to 30 years. The role requires strong leadership and culinary expertise to elevate the dining experience through exemplary kitchen management and creative menu development.

Qualifications and Skills

• Must have strong food safety and hygiene knowledge to ensure the highest level of kitchen sanitation (Mandatory skill).
• Extensive experience in menu development to craft innovative and enticing dishes aligned with the latest culinary trends.
• Proven team leadership skills to manage and inspire a diverse culinary team towards achieving exceptional results.
• Demonstrated time management abilities to efficiently oversee kitchen operations during high-pressure service hours.
• Expert knife skills for precise and efficient preparation of ingredients to maintain quality and consistency.
• Knowledge of sous vide cooking techniques to enhance flavors and textures in menu offerings.
• Experience in inventory management to maintain optimal stock levels and reduce waste in the kitchen.
• Culinary creativity to continuously innovate and introduce unique dishes that appeal to diverse palate preferences.

Roles and Responsibilities

• Oversee daily kitchen operations ensuring all dishes are prepared to the highest standard of quality and taste.
• Develop innovative menus that incorporate seasonal ingredients and respond to customer preferences.
• Manage and lead kitchen staff, providing mentoring and leadership to foster a positive and productive work environment.
• Ensure compliance with health and safety regulations, maintaining a clean and safe working space at all times.
• Collaborate with management to set targets for food costs, monitoring and managing budgetary requirements efficiently.
• Train kitchen staff in food preparation, presentation techniques, and safe working practices.
• Conduct regular kitchen inspections, implementing process improvements for enhanced operational efficiency.
• Coordinate with suppliers to ensure high-quality ingredients are sourced for menu production.