Executive Chef

Expertise:

Preferred Background:

Location:

Key Responsibilities

Culinary Leadership & Operations

• Lead and oversee daily kitchen operations, ensuring strict adherence to recipes, SOPs, hygiene practices, and brand standards.
• Maintain smooth and efficient execution in high-volume, fast-paced environments.
• Identify and resolve operational challenges proactively to ensure seamless service.

Menu Innovation & Standardisation

• Develop, enhance, and periodically refresh menus for pizzas (Indian & international variants), pasta, rice bowls, burrito bowls, and desserts.
• Innovate scalable, cost-effective recipes aligned with market trends, seasonality, and customer expectations.
• Standardise recipes to ensure consistency in taste, presentation, and quality across all outlets.

Team Management & Development

• Recruit, train, mentor, and supervise culinary staff at central and outlet kitchens.
• Conduct regular training sessions to upskill chefs in culinary techniques, consistency, efficiency, and food safety.
• Create a positive, performance-driven kitchen culture.

Inventory, Procurement & Cost Control

• Manage inventory, vendor relationships, and procurement of high-quality ingredients.
• Monitor food costs, reduce wastage, and maintain optimum stock levels.
• Continually evaluate suppliers for quality, reliability, and pricing.

Compliance & Food Safety

• Ensure strict adherence to HACCP, FSSAI, hygiene, and sanitation standards across all kitchens.
• Conduct routine audits and maintain full compliance documentation.

Cross-Functional Collaboration

• Work closely with Management, R&D, and Marketing teams on menu engineering, new product launches, and seasonal promotions.
• Support outlet teams during openings, audits, and operational improvements.

Skills & Qualifications

• Minimum

  10 years of experience

  in Continental, Italian, and Multi-Cuisine kitchens.
• Deep expertise in

  Pizza and Continental cuisine

  is mandatory.
• Proven leadership experience in 4/5-star hotels, fine-dining restaurants, QSR chains, or cloud kitchens.
• Strong skills in menu planning, recipe standardisation, food costing, and kitchen operations.
• Proficiency in inventory software, kitchen management systems, and costing tools.
• Excellent communication, leadership, and problem-solving abilities.
• Degree/Diploma in Hotel Management or Culinary Arts preferred.
• HACCP/FSSAI certifications added an advantage.
• Ability to travel frequently as required by the role.
  

Role Summary

This position is ideal for a highly experienced and innovative culinary leader who can elevate product quality, drive R&D initiatives, maintain consistency, and support multi-outlet operations. The Head Chef will be instrumental in shaping the brand’s culinary direction and operational excellence.