Executive Chef

Culinary Operations

• Develop, plan, and execute innovative menus in line with the restaurant’s concept.
• Ensure consistency and authenticity in taste, presentation, and portioning of all dishes.
• Monitor food preparation and cooking techniques to maintain high standards.
• Conduct regular food tasting sessions and kitchen audits.

Management & Leadership

• Lead, train, and motivate kitchen staff, including sous chefs, chefs de partie, and commis.
• Schedule and supervise kitchen staff to ensure smooth daily operations.
• Implement performance evaluations and skill development programs.
• Foster a positive and disciplined work environment.

Financial & Inventory Control

• Manage food cost, portion control, and reduce wastage.
• Forecast and control kitchen budgets, purchasing, and inventory management.
• Source high-quality raw materials while maintaining cost efficiency.
• Work closely with the procurement team for vendor management.

Compliance & Safety

• Ensure compliance with FSSAI, HACCP, and other food safety regulations.
• Maintain cleanliness and hygiene across all kitchen areas.
• Enforce safety protocols to avoid accidents and hazards in the kitchen.

Job Type: Full-time

Pay: ₹50,000.00 - ₹80,000.00 per month

Work Location: In person