Executive Chef

Position: Executive Chef

Location:

Industry:

Executive Chef

Key Responsibilities:

• Oversee and manage kitchen operations across multiple locations.
• Design, curate, and update menus in alignment with brand standards and seasonal requirements.
• Ensure consistent food quality, presentation, and portion control.
• Lead, train, and mentor kitchen teams, including sous chefs and culinary staff.
• Develop and implement SOPs for production, hygiene, safety, and inventory usage.
• Coordinate with the purchase and operations teams for ingredient sourcing and cost control.
• Monitor food costs, wastage control, and kitchen profitability.
• Maintain compliance with FSSAI norms, health regulations, and company policies.
• Introduce culinary innovation while ensuring brand identity and operational feasibility.
• Conduct regular audits, tastings, and quality checks across outlets.

Qualifications & Experience:

• Degree/Diploma in Culinary Arts, Hotel Management, or a related field.
• 8–12 years of culinary experience, with at least 3–5 years in a leadership role.
• Experience in multi-cuisine or large-format restaurant operations preferred.
• Strong knowledge of kitchen systems, menu engineering, and food safety standards.
• Excellent leadership, communication, and organizational skills.

What We Offer:

• Competitive compensation package
• Opportunity to lead culinary strategy for a growing restaurant brand
• Professional work environment with scope for innovation and growth

vudaygiri@gmail.com