Executive Chef

Kitchen Operations & Food Quality

• Oversee daily kitchen operations ensuring smooth production and service flow.
• Maintain consistency in taste, presentation, and portion control.
• Develop and standardize recipes & ensure SOP implementation.
• Supervise food preparation, cooking methods, and final plating quality.
• Monitor food safety and hygiene standards (FSSAI).

Menu Planning & Development

• Create and update menu items based on market trends and customer preferences.
• Plan festival, seasonal, and promotional menus.
• Conduct food trials, standardization & costing.

Cost Control & Inventory Management

• Monitor food cost, wastage, pilferage, and yield management.
• Track inventory levels, verify daily consumption, and manage purchasing with stores.
• Approve vendor quality and negotiate pricing when needed.
• Conduct monthly stock audits and consumption reports.

Staff Management & Training

• Recruit, train, and supervise kitchen staff (CDP, Commis, Helpers).
• Build duty rosters, monitor manpower planning and performance evaluation.
• Conduct training on grooming, hygiene, and skill development.
• Maintain discipline and teamwork inside the kitchen.

Coordination & Communication

• Coordinate with Restaurant Manager, Service Team & Owners for smooth operations.
• Attend daily briefing meetings, menu training & new product presentations.
• Ensure timely food service during peak hours.

Equipment & Safety

• Ensure proper use and maintenance of equipment.
• Monitor temperature logs for storage, freezer & chiller.
• Implement HACCP standards and kitchen safety protocols.

Job Type: Full-time

Pay: ₹50,000.00 - ₹60,000.00 per month

Work Location: In person