Executive Chef

Job Summary:

The Executive Chef is responsible for the overall kitchen operations including menu creation, food quality, hygiene, inventory control, staff training, and kitchen cost management. The role demands creativity, strong leadership, and in-depth culinary knowledge to maintain and enhance the restaurant’s reputation for quality and innovation.

Key Responsibilities:

• Menu Planning & Development
• Design and develop new menu items in line with the brand’s concept and customer preferences.
• Ensure consistent food presentation and quality across all dishes.
• Kitchen Operations & Supervision
• Oversee daily kitchen operations including preparation, cooking, plating, and timely food delivery.
• Assign duties to kitchen staff and supervise their performance.
• Ensure compliance with food safety, hygiene, and sanitation regulations (FSSAI standards).
• Inventory & Cost Control
• Manage food and kitchen supplies inventory to minimize wastage and control costs.
• Monitor and maintain food cost, portion control, and wastage levels within budget.
• Coordinate with vendors for high-quality ingredients at competitive rates.
• Team Management & Training
• Recruit, train, and mentor kitchen staff including chefs, commis, and stewards.
• Conduct regular performance evaluations and ensure a positive work environment.
• Customer Focus & Quality Control
• Ensure guest satisfaction by maintaining high food standards and handling complaints effectively.
• Regularly update dishes based on customer feedback and food trends.
• Compliance & Safety
• Maintain kitchen cleanliness, HACCP standards, and workplace safety protocols.
• Ensure all kitchen equipment is properly maintained and serviced.

Job Type: Full-time

Pay: ₹20,000.00 - ₹23,000.00 per month

Benefits:

• Food provided

Work Location: In person