Executive / Sous Chef

Job Title: Executive Chef – Multi-Unit (3 Restaurants) Location: Ahmedabad Reports To: Owner Department: Culinary / Kitchen Operations Employment Type: Full-time Job Summary:We are seeking a highly skilled, creative, and experienced Executive Chef to lead the culinary operations of three distinct restaurants within our group. This role requires strong leadership, multi-unit management experience, and a passion for delivering exceptional food quality and consistency. The Executive Chef will be responsible for maintaining high culinary standards, managing kitchen teams, driving menu innovation, and ensuring operational efficiency across all locations. Key Responsibilities: Strategic Leadership & Oversight: Oversee all kitchen operations across 3 restaurant locations. Develop and implement standardized systems and procedures for food preparation, quality control, and kitchen management. Ensure each location adheres to brand identity while allowing for tailored culinary expressions where appropriate. Team Management: Recruit, train, mentor, and schedule kitchen staff across all locations. Conduct regular performance evaluations, promote professional development, and build a positive kitchen culture. Maintain appropriate staffing levels and support succession planning. Menu & Culinary Innovation: Design and maintain seasonal, trend-aware menus tailored to each restaurant’s concept. Collaborate with restaurant managers and ownership on new menu rollouts and special events. Ensure consistency in food presentation, taste, and quality. Inventory, Cost Control & Procurement Monitor and control food and labor costs to meet budgeted goals. Oversee ordering, inventory control, and supplier relationships for all locations. Ensure optimal use of ingredients, minimal waste, and adherence to portion control standards. Compliance & Safety: Ensure all restaurants comply with local health, safety, and sanitation regulations. Conduct regular kitchen inspections and audits. Lead food safety training and promote hygiene best practices. Collaboration & Reporting: Work closely with the owner, FOH teams, and the kitchen team to align culinary operations with business goals. Provide weekly and monthly reports on kitchen performance, costs, staffing, and menu success. Qualifications: Minimum 7-9 years of culinary experience, with at least 2 years in a leadership role. Proven leadership and team development skills. Strong knowledge of food trends, techniques, and modern plating styles. Exceptional organizational and time-management abilities. Proficiency with food costing and inventory systems. Degree or diploma in Culinary Arts preferred.