Position Overview: We are looking for a dynamic and experienced Executive Chef for our Hyderabad location to lead the culinary programs for two distinct concepts. The role requires deep knowledge in Asian, Mediterranean, and/or Modern Indian cuisines , excellent team leadership, and strong operational skills. The chef will drive innovation, quality, and consistency across both brands. Key Responsibilities: Execute the distinct menus for both Kyma and Butterfly High, ensuring each brand maintains a strong, differentiated identity. Supervise and mentor head chefs and kitchen teams across both concepts; implement standardized processes and ensure skill development . Maintain high standards of food quality , consistency, presentation, and hygiene. Regularly review menu performance and optimize based on feedback, food cost, and market trends. Manage food and labor costs in line with company targets; implement portion controls and waste management systems. Oversee kitchen inventory procurement & management Ensure compliance with health and safety regulations, FSSAI standards, and company protocols. Maintain audit readiness and documentation across locations. Work closely with operations, marketing, and events teams to deliver cohesive guest experiences (e.g., curated tasting menus, chefs tables, festive specials). Key Requirements: Minimum 10+ years of culinary experience , with preferred 2-3 years in an Executive Chef role handling multiple brands or outlets. Proven expertise in Asian and Mediterranean cuisine (for Kyma) and Modern Indian cuisine (for Butterfly High). Strong leadership, team-building, and kitchen administration skills. Experience with food costing, budgeting, inventory management & recruitment for staff. Culinary degree or equivalent professional training preferred. Creative mindset with the ability to balance brand consistency and culinary innovation.
Role & responsibilities The General Manager Restaurant Operations is responsible for overseeing the daily operations of the restaurant, ensuring compliance with all company policies and regulatory requirements, driving sales, managing staff hiring and training, and delivering an exceptional guest experience. The role also requires strong guest-handling skills, excellent hospitality, proactive guest interaction, and a visible presence on the restaurant floor to enhance the guest experience and drive revenue. Key Responsibilities:1. Operations Management: Oversee day-to-day restaurant operations to ensure smooth functioning. Monitor service standards and ensure consistency in food quality, cleanliness, and customer experience. Coordinate with kitchen and service teams to ensure timely delivery and efficiency. 2. Compliance & Safety: Ensure compliance with health, safety, hygiene, and labor laws. Conduct regular audits and inspections to maintain operational standards. Maintain proper documentation and licenses (FSSAI, fire safety, etc.). 3. Hiring & Training: Lead the recruitment, onboarding, and training of restaurant staff. Monitor staff performance and conduct regular appraisals. Develop and implement staff training programs for skill enhancement and service standards. 4. Sales & Revenue Growth: Develop and implement sales strategies to increase revenue and footfall. Monitor sales performance and identify opportunities for upselling and promotions. Collaborate with the marketing team for local campaigns, events, and social media promotions. 5. Inventory & Cost Control: Monitor inventory, minimize wastage, and control costs without compromising quality. Coordinate with suppliers and vendors for timely procurement and best pricing. 6. Customer Experience: Ensure a high level of customer satisfaction through excellent service and engagement. Handle customer complaints and feedback professionally and promptly. Key Skills & Qualifications: Bachelor's degree in Hospitality Management or related field. 7+ years of experience in restaurant or hospitality operations, with at least 2 years in a managerial role. Strong leadership, communication, and team management skills. Excellent understanding of restaurant operations, compliance standards, and sales strategies. Ability to work in a fast-paced environment and manage multiple priorities