Executive Chef – Residential Club

inventory control, hygiene & sanitation, cost efficiency, wastage management, team training, and community engagement

Key Responsibilities:

Inventory & Cost Control

• Monitor daily and monthly inventory of raw materials, perishables, and kitchen supplies
• Implement strict portion control and par stock systems
• Analyze food cost, monitor variances, and take corrective action to ensure budget adherence

Hygiene & Compliance

• Ensure all kitchens meet HACCP and FSSAI hygiene standards
• Conduct regular kitchen audits and hygiene training
• Maintain clean and organized kitchen environments

Wastage Management

• Track and minimize food wastage through proper planning, storage, and production techniques
• Introduce SOPs for leftover management and reusability where appropriate

Team Management & Training

• Recruit, train, and mentor kitchen staff
• Conduct regular skill-building workshops and grooming sessions
• Create a culture of accountability, discipline, and culinary excellence

Menu Innovation & Quality Control

• Design resident-focused, seasonal menus with healthy and diverse options
• Ensure consistency in food quality, taste, and presentation
• Work with procurement to ensure best quality at optimal cost

Community Engagement & Events

• Curate and execute theme-based food festivals, chef’s tables, and cooking workshops
• Collaborate with the event team to enhance resident participation through food-centric community events
• Maintain feedback loop with residents to evolve offerings

Key Skills:

• Strong leadership and organizational skills
• Deep understanding of food cost control and inventory systems
• Expertise in Indian and international cuisines
• Proactive, resident-friendly attitude
• Knowledge of hygiene audits and kitchen safety practices