Job Summary:
We are looking for an experienced Executive Chef to lead kitchen operations, ensure high-quality food production, and manage kitchen staff efficiently. The role involves menu planning, cost control, maintaining hygiene standards, and delivering an exceptional dining experience.
Key Responsibilities:
- Plan and design menus aligned with the brand concept and customer preferences
- Oversee daily kitchen operations and food preparation
- Maintain food quality, taste consistency, and presentation standards
- Manage inventory, food costing, and minimize wastage
- Ensure compliance with hygiene and safety standards (FSSAI guidelines)
- Train, supervise, and motivate kitchen staff
- Coordinate with procurement and vendors for quality supplies
- Monitor kitchen equipment maintenance and efficiency
Key Skills:
- Strong leadership and team management
- Expertise in multi-cuisine / specialty cuisine (as per requirement)
- Knowledge of food costing and budgeting
- High standards of hygiene and food safety
- Creativity in menu development
- Time management and problem-solving skills
Qualifications & Experience:
- Degree/Diploma in Hotel Management or Culinary Arts
- 8–15 years of experience in kitchen operations
- Prior experience as Head Chef / Sous Chef preferred
Other Requirements:
- Ability to work in a fast-paced environment
- Flexibility in working hours, including weekends and holidays
If you want, I can tailor this JD specifically for fine dining and Bar, Casual Dining and Bar, QSR, cloud kitchen, or luxury hotel in Mumbai—just tell me your setup.
Job Type: Permanent
Pay: ₹50,000.00 - ₹65,000.00 per month
Work Location: In person
