Executive Chef

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Position: Executive Chef
Department: Kitchen Operations
Industry: Hospitality / Restaurant / Lounge / Café

Role Overview

The Executive Chef will lead and manage the entire kitchen operations, ensuring high-quality food preparation, menu innovation, staff training, and strict hygiene standards. The chef must be experienced in Continental or Multicuisine menus, with strong leadership and operational skills.

Key Responsibilities1. Kitchen Operations & Menu

• Plan and design Continental / Multicuisine menus as per brand standards.
• Develop new dishes, seasonal menus, and food presentations.
• Ensure consistency in taste, portion, and quality across all dishes.

2. Team Leadership

• Supervise and guide CDPs, DCDPs, commis, and kitchen helpers.
• Schedule staff, assign duties, and ensure smooth production during service hours.
• Train kitchen staff on recipes, hygiene, and food safety standards.

3. Quality & Hygiene

• Maintain FSSAI standards, proper food storage, and sanitation.
• Ensure HACCP guidelines and kitchen cleanliness at all times.
• Monitor stock levels, food costing, and minimize wastage.

4. Inventory & Cost Control

• Oversee inventory, ordering of raw materials, and vendor coordination.
• Maintain food cost within target and control pilferage.
• Keep daily production and wastage reports updated.

5. Coordination

• Work closely with Restaurant Manager for smooth service.
• Coordinate with Purchase, Store, and Management teams.
• Handle kitchen audits, staff issues, and operations challenges.

6. Customer Experience

• Ensure high-quality food that meets customer expectations.
• Interact with guests occasionally for feedback.
• Monitor online customer reviews and improve dishes accordingly.

Required Qualifications & Skills

• Proven experience as an Executive Chef / Sous Chef in Continental or Multicuisine.
• Strong leadership and kitchen management skills.
• Expertise in Continental, Italian, Indian, and fusion cuisines (as per requirement).
• Excellent knowledge of food safety standards.
• Menu planning, costing, and inventory management skills.

Job Type: Full-time

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits:

• Food provided

Work Location: In person