Executive Chef

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About the Role:

Executive Chef

Key Responsibilities:

• Lead complete kitchen operations, ensuring high standards of food quality, taste, and presentation
• Develop innovative menus, including seasonal & specials, considering local & global culinary trends
• Oversee food preparation, cooking, and plating to maintain consistency
• Maintain inventory of food supplies, manage vendor relationships, and ensure cost control
• Ensure compliance with hygiene, safety, and sanitation standards (FSSAI norms)
• Train, mentor, and supervise kitchen staff, promoting a culture of discipline and teamwork
• Coordinate with Restaurant Manager & service team for smooth operations
• Control food cost, minimize waste, and optimize operating expenses
• Evaluate guest feedback and maintain high levels of customer satisfaction
• Create SOPs for operations, portioning, storage, and kitchen workflow
  

Requirements:

• Minimum 6–10 years of experience in the culinary field, with at least 3+ years as an Executive Chef / Sous Chef in a premium restaurant, hotel, or cloud kitchen
• Strong knowledge of Indian, Continental, Asian, and Fusion cuisines (any specific cuisine expertise is a plus)
• Proven experience in menu design & kitchen management
• Strong leadership & team management skills
• Ability to work in a fast-paced, high-volume environment
• Familiarity with kitchen budgets, food costing, and inventory management
• Must be updated with global food trends, plating standards & modern techniques
• Certificate/Diploma in Culinary Arts preferred (but not mandatory if experience is strong)
  

Key Skills:

• Culinary Innovation
• Menu Engineering & Food Costing
• Kitchen Operations Management
• Inventory & Vendor Management
• Hygiene & Safety Compliance
• Staff Training & Leadership
• Quality Control & Guest Satisfaction
  

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