NV Milk Products

Job Summary: We are looking for a creative, experienced, and detail-oriented Executive Chef to lead our kitchen operations. The ideal candidate will be responsible for menu planning, kitchen staff supervision, maintaining food quality, ensuring hygiene and safety, and managing food costs. A passion for culinary excellence, leadership skills, and a strong understanding of kitchen operations are essential. Key Responsibilities: Leadership & Supervision: Lead, train, and supervise all kitchen staff including sous chefs, line cooks, and stewards. Assign daily tasks and ensure efficient kitchen workflow. Conduct regular kitchen meetings and staff evaluations. Menu Planning & Food Preparation: Create innovative and seasonal menus tailored to customer preferences and business goals. Oversee food preparation to ensure high standards of quality, presentation, and taste. Adapt recipes and portion sizes to control food cost and wastage. Inventory & Cost Management: Manage kitchen inventory and place orders for ingredients and equipment. Monitor food costs and reduce waste without compromising quality. Work within the allocated kitchen budget and prepare cost reports. Hygiene & Compliance: Ensure the kitchen meets all food safety and hygiene standards as per FSSAI regulations. Maintain cleanliness in all kitchen and storage areas. Enforce safety procedures and proper food handling practices. Collaboration & Service: Coordinate with front-of-house staff for smooth service operations. Handle customer feedback related to food quality or presentation. Plan special menus or catering for events and functions. Requirements: Proven experience as a Executive Chef or Executive Chef in a reputable kitchen (restaurant/hotel/resort). Strong knowledge of kitchen operations, staff management, food safety, and inventory control. Expertise in [Indian / Continental / South Indian / Multi-cuisine] cooking. Excellent leadership, time management, and communication skills. Ability to work under pressure in a fast-paced environment. Preferred Qualifications: Degree/Diploma in Culinary Arts or Hotel Management from a recognized institute. Knowledge of FSSAI regulations and kitchen audits. Computer proficiency for inventory and menu planning software. Minimum 5 Years of Experience. Benefits: Competitive salary package. Meals and uniform provided. Performance bonuses and leave benefits. Opportunities for career growth.