Executive Head Chef

Responsibilities of the Candidate:

Kitchen Leadership & Supervision

• Lead and supervise all kitchen operations during service hours
• Delegate tasks to cooks, commis, and helpers effectively
• Train and mentor kitchen staff to maintain high cooking standards
• Plan prep-work and ensure smooth execution during rush hours

Food Production & Menu Execution

• Prepare high-quality dishes in Continental and Asian cuisine categories
• Maintain taste, portion control, presentation, and consistency
• Assist in designing and improving menu items based on café concept
• Ensure fast ticket times without compromising quality

Kitchen Management & Operations

• Oversee daily mise-en-place and ensure the kitchen is always service-ready
• Monitor food stock levels and coordinate ordering with management
• Implement waste control measures and cost-effective kitchen practices
• Ensure all equipment is clean, serviced, and safely operated

Hygiene, Safety & Compliance

• Maintain highest standards of hygiene as per FSSAI norms
• Conduct regular quality checks of raw materials and storage
• Ensure cleanliness of kitchen surfaces, utensils, and working areas

Team Handling

• Supervise 4–5 kitchen staff, create a positive working atmosphere
• Handle conflict resolution, performance evaluation, and discipline
• Schedule shifts, allocate responsibilities, and manage workload

Collaboration

• Work closely with the café manager & service team for menu planning, event menus, and rush-hour coordination
• Provide creative input for specials, seasonal items, and tasting menus

Requirements:

• 3–7 years of experience in Continental & Asian kitchens; café or high-volume restaurant experience preferred
• Strong culinary skills with hands-on cooking expertise
• Proven leadership experience managing a kitchen team
• Understanding of cost control, inventory management & portioning
• Knowledge of food safety, hygiene & FSSAI standards
• Ability to work under pressure and maintain quality during peak hours
• Excellent communication and team coordination skills

Skills and Qualifications:

• Advanced culinary techniques (Continental + Asian)
• Leadership & staff management
• Plating & presentation aesthetics
• Time & workflow management
• Creative menu development
• Inventory & cost control
• Kitchen hygiene & safety compliance

ARTISO is looking for a highly skilled and creative Executive Chef to lead our kitchen operations. The ideal candidate must specialize in Continental cuisine while also having strong expertise in Asian dishes. As the head of the kitchen, you will oversee daily food preparation, ensure consistency & quality, maintain hygiene standards, manage inventory, and lead a team of 4–5 kitchen staff. This role requires strong leadership, innovation, and the ability to deliver exceptional dishes in a fast-paced café environment with a youth-centric and experience-driven vibe.

Job Type: Full-time

Pay: ₹45,000.00 - ₹55,000.00 per month

Work Location: In person