Job Description – Executive Chef
Position: Executive Chef
Department: Kitchen / Food & Beverage Operations
Experience: 8–12 Years
Reporting To: Operations Manager / Unit Head
Job Summary
We are looking for an experienced Executive Chef to lead the kitchen operations of a corporate kitchen and café. The candidate will be responsible for menu planning, food quality, kitchen production, food cost, inventory, hygiene, team management and timely meal service while maintaining high standards of food safety and customer satisfaction.
Key Responsibilities
- Lead and manage the overall kitchen operations for the corporate kitchen and café.
- Plan and execute daily menus based on client requirements, meal plans and customer preferences.
- Ensure consistent taste, quality, presentation and portion control across all food items.
- Supervise food preparation, cooking, plating and service operations.
- Develop and standardize recipes, portion sizes and production methods.
- Plan daily food production based on expected meal volumes and avoid overproduction.
- Monitor food cost, raw material consumption and food wastage.
- Coordinate with Procurement/Stores for timely availability of quality ingredients and kitchen supplies.
- Monitor inventory levels, stock rotation, expiry and proper storage of food materials.
- Ensure compliance with FIFO/FEFO and appropriate food storage practices.
- Work closely with the Hygiene Manager to maintain food safety, hygiene and sanitation standards.
- Ensure proper temperature control, food handling and safe cooking practices.
- Maintain high standards of kitchen cleanliness and employee personal hygiene.
- Lead, train and supervise Sous Chefs, CDPs, Commis, kitchen helpers and café staff.
- Prepare duty rosters and allocate responsibilities to kitchen team members.
- Monitor staff attendance, grooming, discipline and productivity.
- Coordinate with HR regarding new joiners, manpower requirements, attendance and employee-related matters.
- Handle customer/client feedback and take corrective action to improve food quality and service.
- Coordinate with the Catering Supervisor and Operations Team to ensure timely meal and café service.
- Monitor kitchen equipment and coordinate maintenance or replacement requirements.
- Prepare and review daily/weekly/monthly kitchen production, food cost, wastage and operational reports.
- Ensure compliance with company and client SOPs, food safety standards and applicable regulations.
- Continuously introduce improvements in menu variety, food quality, productivity and cost efficiency.
Key Skills & Requirements
- 8–12 years of relevant culinary experience, preferably in corporate catering, hotels, institutional catering or large-volume kitchens.
- Previous experience managing a corporate/MNC kitchen and café will be an advantage.
- Strong knowledge of Indian and/or multi-cuisine food preparation.
- Excellent knowledge of food safety, hygiene and kitchen operations.
- Strong understanding of food costing, portion control and wastage management.
- Excellent leadership and team-management skills.
- Strong planning and organizational abilities.
- Good communication and client-handling skills.
- Ability to manage high-volume production and peak service periods.
- Knowledge of MS Excel and kitchen MIS will be an advantage.
Key Performance Areas
- Food quality and consistency
- Menu planning and customer satisfaction
- Kitchen productivity and timely meal service
- Food cost and wastage control
- Portion and recipe compliance
- Inventory and raw material utilization
- Food safety and hygiene compliance
- Kitchen team productivity and discipline
- Customer/client feedback and complaint resolution
- Kitchen MIS and operational reporting
Pay: ₹35,000.00 - ₹40,000.00 per month
Work Location: In person
