Executive Chef

We are seeking a highly skilled and innovative Executive Chef with proven expertise in Outdoor Catering (ODC), Bulk Catering, and Multi-Cuisine operations. The ideal candidate must have hands-on experience in planning, preparing, and executing large-scale catering events, along with the ability to lead and manage a diverse culinary team. Key Responsibilities Menu Planning & Development Design and execute multi-cuisine menus covering North Indian, South Indian, Chinese, Italian, Fast Food, Gujarati, and other regional cuisines. Innovate new recipes while maintaining authenticity, taste, and presentation standards. Develop special menus for ODC, buffets, corporate events, and bulk catering. Operations & Execution Lead the kitchen team for bulk catering events, banquets, and outdoor functions. Ensure timely preparation, portioning, and delivery of large-scale food orders. Maintain consistency in taste and quality across all cuisines. Team Management Supervise, train, and motivate chefs, cooks, and kitchen staff. Assign duties and monitor performance during bulk and outdoor events. Foster a culture of discipline, hygiene, and teamwork. Quality & Compliance Implement and monitor FSSAI, HACCP, and food safety standards. Ensure hygiene, sanitation, and cleanliness across kitchen and ODC setups. Control wastage and maintain proper inventory & stock levels. Cost & Vendor Management Maintain food cost within budget while ensuring quality. Coordinate with vendors for sourcing fresh ingredients at competitive pricing. Track consumption and manage procurement for bulk requirements. Client & Event Coordination Interact with clients for menu customization and catering requirements. Conduct food tastings and provide professional suggestions. Ensure smooth execution of catering events with complete client satisfaction. Requirements & Qualifications Diploma/Degree in Hotel Management / Culinary Arts or equivalent. Minimum 8–12 years of experience in professional kitchens, with at least 5 years in a senior chef/executive role. Strong expertise in ODC (Outdoor Catering), Bulk Catering, and Multi-Cuisine operations. Knowledge of authentic North Indian, South Indian, Chinese, Italian, Gujarati, and Fast Food cuisines. Proven leadership and team management skills. Strong organizational, multitasking, and execution abilities. Excellent communication & client-handling skills. Key Skills Multi-Cuisine Culinary Expertise ODC & Bulk Catering Management Menu Engineering & Cost Control Team Leadership & Training Food Quality, Hygiene & Safety Standards Client Relationship & Event Coordination