Executive Chef

Kitchen Operations & Food Quality

• Plan, develop, and standardize menus across all locations.
• Ensure consistent food quality, taste, presentation, and portion control.
• Monitor kitchen operations to maintain company standards and SOPs.
• Implement food safety, hygiene, and sanitation standards as per regulations.

Team & People Management

• Lead, train, and supervise kitchen staff across all locations.
• Manage staff scheduling, attendance, discipline, and performance.
• Conduct regular training sessions to improve skills and productivity.
• Build a positive work culture and maintain team motivation.
• Coordinate with store managers to address staffing and operational needs.

Multi-Location & Travel Responsibility

• Travel regularly between Kochi and Calicut stores to supervise operations.
• Conduct kitchen audits and ensure compliance at all locations.
• Support new store openings, menu launches, and special events.
• Act as the main point of contact for kitchen-related matters across locations.

Cost Control & Inventory Management

• Control food costs, minimize wastage, and optimize kitchen efficiency.
• Oversee inventory, ordering, and vendor coordination.
• Analyze food cost reports and take corrective actions where required.

Coordination & Reporting

• Work closely with management on menu planning and business goals.
• Prepare and submit reports on kitchen performance, staffing, and costs.
• Ensure smooth coordination between kitchen, service, and management teams.

Requirements & Skills

• Proven experience as an Executive Chef or Senior Sous Chef in a multi-unit setup.
• Strong people management and leadership skills.
• Willingness to travel frequently to Kochi and Calicut stores.
• Excellent knowledge of food safety, hygiene, and kitchen operations.
• Ability to work under pressure and manage multiple teams.
• Strong communication and organizational skills.

Job Type: Full-time

Pay: ₹50,000.00 - ₹70,000.00 per month

Work Location: In person