Executive Chef

Job Role: Executive Chef

Location: Chandigarh

Key Responsibilities:

1. Menu Planning & Development

Design and periodically refresh menus (breakfast / lunch / dinner / special menus, seasonal, festivals etc.)

Incorporate customer feedback, market trends, and cost-effective sourcing

Develop recipes, standardize dishes and presentation

2. Kitchen Operations & Productivity

Oversee daily kitchen operations — prep, cooking, plating, service timing etc.

Ensure smooth coordination between prep kitchens, cooking stations, and service outlets

Maintain consistency of taste, portioning, and quality

3. Team Leadership & Training

Hire, train, mentor, and supervise kitchen staff (Sous-Chefs, Chefs de Partie, Commis, helpers etc.)

Maintain a positive kitchen culture, teamwork, discipline

Conduct training sessions for food hygiene, new recipes, techniques etc.

4. Food Safety & Hygiene

Ensure compliance with food safety regulations (local/state/Govt.), HACCP etc.

Maintain highest standards of cleanliness, sanitation for kitchen, equipment, tools

Monitor staff hygiene practices

5. Cost Control & Budgeting

Manage food cost, labor cost, wastage, inventory efficiency

Source raw materials and supplies wisely, negotiate with vendors

Monitor monthly/quarterly budgets, suggest cost-saving measures without compromising quality

6. Quality Control & Presentation

Ensure consistency in plating, taste and overall guest experience

Regularly do food tastings, check final dish presentation

Audit quality of raw materials from suppliers

7. Vendor & Inventory Management

Maintain relationships with suppliers; evaluate supplier performance

Ensure timely and adequate procurement of ingredients and kitchen supplies

Maintain inventory records; minimize overstocking or spoilage

8. Compliance & Safety

Adhere to health, safety, hygiene, fire safety, and regulatory norms

Implement SOPs (Standard Operating Procedures) in all kitchen functions

Ensure safety of all kitchen staff, safe usage of tools and equipment

9. Innovation & Guest Satisfaction

Identify food trends, new cooking techniques, presentation styles

Introduce special promotions, themed menus or events to attract customers

Gather guest feedback and continuously improve food offerings

10. Administrative & Miscellaneous Duties

Maintain kitchen schedules, rotas, shifts

Plan and run cost and sales reports, forecast demand

Coordinate with front-of-house, purchase, maintenance departments etc.

Ensure efficient breakdown, cleaning, and closing of the kitchen