India Executive chef Jobs – 325 Open Jobs Today

Executive Head Chef(Kerala Cuisine)
Sebastian Sisters Hospitality —Bangalore City, Bengaluru, Karnataka
- ₹60,000 a month
- Full-time
- Inventory management
- Cooking
- Food service
- Food provided
Quick apply
Executive Sous Chef
Amritara Hotel & Resorts Pvt.Ltd —Rishikesh, Uttarakhand
- ₹35,000 - ₹40,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
Quick apply
9d
Executive Chef
Hotel Centro —Pune, Maharashtra
- ₹25,060.37 - ₹83,128.47 a month
- Full-time
- Cooking
- Budgeting
- In-person
- Paid time off
- Food provided
Quick apply
4d
Executive Chef
The Tattva Resort —Joshimath, Uttarakhand
- ₹35,000 - ₹50,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Food provided
Quick apply
11d
Executive Chef
Holiday Food Service, Saravanampatti —Saravanampatti, Coimbatore, Tamil Nadu
- ₹45,000 - ₹55,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
Executive Chef
Boby Chemmanur International Group —Meppadi, Kerala
- Cooking
- In-person
- Diploma
- Food provided
Quick apply
13d
Executive Chef
Rubystone hospitality —Dehradun, Uttarakhand
- Up to ₹40,000 a month
- Full-time
- Hospitality
- Inventory control
- Customer service
Quick apply
Executive Sous Chef - Amankora
Aman Group Sarl —Kora, Uttar Pradesh
- Full-time
- Hospitality
- English
- Microsoft Office
- Health insurance
Sous Chef/Head Chef
The Creatif Wagon —Colva, Goa
- ₹40,139.21 - ₹65,749.54 a month
- Weekend availability
- Cooking
- Team management
- In-person
- Paid time off
Quick apply
6d
Executive Chef
First Fiddle F&B Pvt Ltd —Raipur, Chhattisgarh
- ₹75,000 - ₹80,000 a month
- Full-time
- Hospitality
- Cooking
- In-person
- Paid time off
- Flexible schedule
Quick apply
12d
F & B Production, Executive Chef
Della Group —Lonavale, Maharashtra
- Hospitality
- Cooking
- Diploma
Executive Head Chef
The Fern Residency, Rajkot Series by Marriott —Rajkot, Gujarat
- ₹53,075.62 - ₹65,776.71 a month
- Full-time
- Hospitality
- Cooking
- Team management
- Health insurance
- Cell phone reimbursement
Quick apply
Executive Chef
CHO PALACE —Leh, Ladakh
- ₹25,000 - ₹35,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Flexible schedule
- Food provided
Quick apply
Sous Chef/CDP/Commis Chef
Ambalakkara Regency —Kottarakara, Kerala
- ₹25,000 - ₹38,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Cell phone reimbursement
- Food provided
Quick apply
Executive Chef (Chef with Assistant)
SRIRAM PALACE BANQUET & HOTEL —Baripada, Orissa
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Food provided
Quick apply
Head Chef
Heebee Coffee Private Limited —Sarabha Nagar, Ludhiana, Punjab
- From ₹7,20,000 a year
- Weekend availability
- Cooking
- In-person
- Restaurant
- Health insurance
- Food provided
Quick apply
Kitchen Executive chef
Hotel Anand Continental —Allahabad, Uttar Pradesh
- ₹30,000 - ₹45,000 a month
- Full-time
- Team management
- In-person
- Diploma
- Food provided
Quick apply
14d
Head Chef
The Studs Sports Bar & Grill —Nagpur, Maharashtra
- ₹50,000 - ₹75,000 a month
- Weekend availability
- Cooking
- Budgeting
- In-person
Quick apply
Executive Sous Chef
Aviserv Airport Services India Pvt Ltd —Ulwe, Navi Mumbai, Maharashtra
- ₹90,000 - ₹1,10,000 a month
- Full-time
- Sales
- In-person
- Diploma
Quick apply
2d
Indian Executive Chef
Madhurima Sweets —Chinhat, Lucknow, Uttar Pradesh
- ₹45,000 - ₹60,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Food provided
Quick apply

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Executive Head Chef(Kerala Cuisine)

Sebastian Sisters Hospitality
Bangalore City, Bengaluru, Karnataka

Quick apply

Job details

Full-time
₹60,000 a month

Benefits

Food provided

Qualifications

Inventory management
Cooking
Food service
Organisational skills
Food preparation
Kitchen management
Chef
Restaurant experience
Communication skills
Kitchen experience

Full job description

Head of Department (HOD) – Kitchen & Operations Position Summary

The Head of Department (HOD) – Kitchen & Operations is a senior management position responsible for overseeing all kitchen-related operations and ensuring the highest standards of food quality, consistency, hygiene, staffing, and profitability. The role requires strong leadership, culinary expertise, operational excellence, and the ability to drive continuous improvement across the restaurant's kitchen functions.

Key ResponsibilitiesKitchen Operations

Take full ownership of day-to-day kitchen operations.
Ensure smooth and efficient functioning of all kitchen departments.
Maintain consistency in food preparation, presentation, and portion control.
Monitor kitchen productivity and operational efficiency.

Menu Development & Innovation

Lead menu planning, development, and seasonal menu updates.
Create innovative dishes aligned with the restaurant's concept and customer preferences.
Conduct regular menu engineering and profitability analysis.
Standardize recipes and maintain recipe documentation.

Food Quality & Safety

Ensure all food served meets the restaurant's quality standards.
Implement and maintain strict food safety and hygiene protocols.
Conduct regular quality audits and corrective actions.
Ensure compliance with all local food safety regulations and licensing requirements.

Staffing & Team Management

Recruit, train, mentor, and develop kitchen personnel.
Create staff schedules and manage manpower requirements.
Conduct performance reviews and establish development plans.
Foster a positive, disciplined, and high-performance work culture.

Inventory & Cost Control

Manage food cost targets and kitchen budgets.
Oversee inventory management, stock control, and purchasing processes.
Minimize wastage through proper planning and inventory practices.
Monitor supplier performance and maintain vendor relationships.

Financial & Operational Performance

Drive profitability through effective cost management.
Analyze kitchen KPIs and implement operational improvements.
Work closely with management to achieve revenue and profitability goals.
Prepare and present operational reports as required.

Cross-Department Collaboration

Coordinate closely with service, procurement, accounts, and management teams.
Ensure seamless communication between front-of-house and back-of-house operations.
Support special events, promotions, and business growth initiatives.

Qualifications & Experience

Minimum 8–10 years of experience in food service or restaurant operations.
At least 3–5 years in a senior kitchen leadership or operational management role.
Strong understanding of food costing, menu engineering, inventory management, and kitchen systems.
Proven experience in managing large kitchen teams.
Excellent leadership, communication, and organizational skills.

Key Competencies

Leadership & Team Development
Strategic Planning
Culinary Innovation
Operational Excellence
Food Quality Management
Cost Control & Budgeting
Problem Solving & Decision Making
Vendor & Stakeholder Management

Reporting Structure

Reports directly to: Restaurant Director / Managing Partner / General Manager

Accountability

The HOD – Kitchen & Operations will be fully accountable for:

Food quality and consistency
Kitchen profitability and food costs
Staff performance and retention
Hygiene and food safety compliance
Menu development and innovation
Inventory control and wastage reduction
Overall kitchen operational excellence

Pay: ₹60,000.00 per month

Benefits:

Food provided

Application Question(s):

Experience in Kerala Cuisine is a must.

Work Location: In person

Quick apply

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