Executive Chef

Key responsibilities

• Menu Development: Design menus that are creative, seasonally relevant, and visually appealing, while also meeting the restaurant's concept and profitability goals.
• Kitchen Management: Oversee the daily operations of the kitchen, including managing staff schedules, inventory, ordering supplies, and maintaining equipment.
• Staff Supervision: Hire, train, and manage the culinary team, which includes sous chefs, line cooks, and prep cooks. Conduct staff evaluations and provide feedback to foster a positive work environment.
• Quality and Sanitation: Maintain high standards for food quality, presentation, and safety by monitoring food preparation and ensuring strict adherence to health and sanitation regulations.
• Budget and Cost Control: Manage the kitchen budget, monitor food costs, and implement strategies to minimize waste and control expenses.
• Vendor Relations: Build and maintain relationships with suppliers to ensure high-quality ingredients are sourced at competitive prices.
• Collaboration: Work with front-of-house staff, such as the restaurant manager, to ensure smooth communication and a positive guest dining experience.

Qualifications and skills

• Culinary Skills: Expertise in a wide range of culinary techniques and a passion for creating innovative dishes.
• Leadership: Ability to lead and motivate a team in a fast-paced environment.
• Business Acumen: Strong understanding of financial management, including budgeting, cost control, and pricing.
• Creativity: A talent for designing unique and memorable menus.
• Organization: Excellent organizational skills for managing inventory, schedules, and daily operations.
• Communication: Strong communication skills to collaborate effectively with staff and management.

Job Type: Full-time

Pay: Up to ₹50,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Work Location: In person

Expected Start Date: 15/12/2025