Executive Chef

Executive Chef – Barbeque Nation

Are you a passionate culinary leader who thrives in high-energy, high-volume restaurant environments? Barbeque Nation is looking for an Executive Chef to lead kitchen operations and deliver exceptional dining experiences at our outlet(s).

Role Overview:

As an Executive Chef, you will be responsible for end-to-end culinary operations, ensuring consistent food quality, cost efficiency, statutory compliance, and people development—while upholding Barbeque Nation’s brand standards.

‍🍳 Key Responsibilities:

Culinary & Operational Excellence:

• Lead live grills, buffet production, and specialty counters.

• Ensure strict adherence to recipes, SOPs, portion control, and presentation.

• Deliver consistent quality and timely service during high-volume operations.

Food Safety, Quality & Compliance:

• Ensure compliance with FSSAI, hygiene, sanitation, and internal audits.

• Maintain the highest standards of food safety and kitchen cleanliness.

• Support statutory audits and brand quality assessments.

Cost Control & Inventory Managemen

• Manage food cost, wastage, pilferage, and variances.

• Oversee inventory planning, FIFO, and vendor coordination.

• Analyze food cost reports and drive corrective actions.

Menu Execution & Innovation:

• Execute menu launches, LTOs, and seasonal offerings.

• Support recipe standardization and process improvements.

• Act on guest feedback for continuous improvement.

People Leadership & Development:

• Recruit, train, and mentor Sous Chefs, CDPs, and Commis.

• Plan duty rosters and optimize manpower utilization.

• Conduct performance reviews and skill development initiatives.

Equipment & Asset Management:

• Ensure proper usage and maintenance of kitchen equipment.

• Coordinate preventive maintenance, AMCs, and breakdowns.

🎓 Qualifications & Experience:

• Diploma/Degree in Culinary Arts or Hotel Management.

• 5–7 years of experience in high-volume casual dining or restaurant operations.

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💡 Skills & Compe

• Strong leadership and team management skills.

• Expertise in multi-cuisine, grill-based, and buffet operations.

• Solid understanding of food costing and budgeting.

• Ability to perform under pressure in a fast-paced environment.

• Excellent communication and coordination skills.

📊 Key Performance Indicators:

• Food quality & guest satisfaction.

• Food cost and wastagecontrol.

• Audit & hygiene compliance.

• Team productivity and retention.

Email: adarsh.p@barbequenation.com