Executive Chef

We're seeking an experienced Executive Chef to lead our culinary team in delivering high-quality, nutritious food to a large volume of guests. The ideal candidate will have extensive experience in bulk cooking, menu planning, and food safety management. This role requires strong leadership, creativity, and attention to detail to ensure seamless food service operations.

Role & responsibilities

• Planning and preparing menus Monthly.
• Develop and implement new recipes and menu ideas to enhance culinary offerings.
• Manage kitchen operations, including food preparation, cooking, and service.
• Supervise and train junior kitchen staff to ensure high-quality food production.
• Maintain inventory of ingredients and supplies, ensuring minimal waste and optimal costs.
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment.

Menu Planning:

• Develop and implement menus that cater to diverse dietary needs and preferences, while maintaining food quality, safety, and cost control.

Scale Bulk Operations & Execution (Bulk Cooking)

• Plan, prepare, and cook large quantities of food while maintaining consistency, quality, and presentation.

• Lead end-to-end day-to-day operations of the central kitchen.
• Ensure consistent flavor profiles and quality across all dishes and production batches.
• Develop, test, and implement new recipes and techniques suitable for large-scale cooking.
  

Production & Quality Control

• Oversee the daily production of large quantities of Indian chaats, and savory dishes for multiple outlets.
• Maintain the highest standards of food safety, hygiene, and sanitation.
• Conduct regular quality checks and resolve production challenges quickly and effectively.
  

Team Management

• Lead, mentor, and train kitchen staff including chefs, cooks, and assistants.
• Delegate responsibilities efficiently and ensure smooth workflow.
• Conduct regular team training on food handling, safety, and cooking consistency.
  

Inventory & Data Management

• Monitor and manage inventory levels of raw materials and packaging supplies.
• Coordinate procurement and ensure timely deliveries from vendors.
• Minimize wastage, optimize usage, and adhere to budget and cost targets.
  

Equipment & Maintenance

• Oversee the maintenance and cleanliness of all kitchen equipment.
• Troubleshoot and report any breakdowns promptly to minimize downtime.
  

Safety & Compliance Food Safety and Quality Control:

• Ensure compliance with food safety regulations, sanitation standards, and quality control procedures.

• Ensure strict adherence to all ISO and FSSAI food safety protocols.
• Conduct regular hygiene, fire safety, and food safety training.
• Maintain audit-ready documentation and ensure a clean, organized workspace.
  

WHAT YOULL GET

• The opportunity to lead a central kitchen operation at one of Indias most dynamic hospitality groups.
• Exposure to high-volume production systems and new product development in modern Indian cuisine.
• A chance to shape processes, recipes, and standards that scale exceptional quality.

Preferred candidate profile

• Experience working with Sodexo or similar companies (e.g., Compass, Aramark).
• Knowledge of nutrition and wellness principles.
• Familiarity with food service software and systems (e.g., inventory management, menu planning).

• Proven experience as a Akshay Patra Chef, Hospital Food Chef, Sous Chef or similar role in a professional kitchen setting.
• Strong knowledge of food preparation, cooking techniques, and menu planning.
• Excellent leadership and communication skills, with the ability to motivate and manage a team.
• Ability to work under pressure, meeting deadlines and delivering high-quality results.
• Familiarity with point-of-sale systems and inventory management software.
• Commitment to ongoing learning and professional development, staying up-to-date with culinary trends and techniques.