Executive Chef

Executive Chef Key Responsibilities

1. Menu Planning & Development

• Develop and design innovative menus aligned with the restaurants concept and market trends.
  
• Update menus seasonally and ensure cost-effective ingredient sourcing.
  
• Ensure dishes meet quality, taste, and presentation standards.
  

2. Kitchen Operations Management

• Oversee daily kitchen operations to ensure smooth workflow.
  
• Ensure all food preparation and production meet operational timelines.
  
• Implement and maintain standard operating procedures (SOPs).
  

3. Team Leadership & Training

• Lead, supervise, and evaluate kitchen staff including sous chefs, cooks, and assistants.
  
• Conduct training sessions on cooking techniques, hygiene, and safety.
  
• Manage staff scheduling and allocate duties efficiently.
  

4. Food Quality & Safety

• Ensure compliance with food safety, hygiene, and sanitation standards (HACCP/FSSAI).
  
• Conduct routine inspections of kitchen equipment, storage, and preparation areas.
  
• Maintain high standards of cleanliness and organization.
  

5. Inventory & Cost Control

• Monitor inventory levels, reduce wastage, and oversee stock rotation.
  
• Manage food cost, portion control, and effective utilization of ingredients.
  
• Review supplier performance and negotiate pricing when required.
  

6. Budgeting & Financial Oversight

• Assist in budgeting, forecasting, and cost-control strategies.
  
• Analyze kitchen performance and optimize operational efficiency.
  

7. Collaboration & Communication

• Coordinate with restaurant management, F&B teams, and service staff.
  
• Participate in menu tastings, promotions, and special events.
  
• Address customer feedback related to food quality and presentation.
  

8. Innovation & Continuous Improvement

• Introduce new dishes, techniques, and culinary trends.
  
• Ensure constant improvement in food quality, consistency, and customer satisfaction.