The Executive Chef is responsible for overseeing all culinary operations, ensuring exceptional food quality, consistency, and presentation while managing kitchen staff, costs, and compliance with health and safety standards. This role combines creative leadership with strong operational and financial management.
Key Responsibilities
- Develop, plan, and execute menus that align with the brand, concept, and seasonal availability
- Lead, train, and supervise all kitchen staff, fostering a positive and professional work environment
- Maintain high standards of food quality, taste, and presentation
- Oversee food purchasing, inventory control, and vendor relationships
- Manage food and labor costs to meet budget and profitability targets
- Ensure compliance with all health, safety, sanitation, and food-handling regulations
- Establish and enforce standardized recipes, portion control, and plating guidelines
- Collaborate with management on special events, promotions, and menu pricing
- Monitor kitchen equipment and coordinate maintenance or replacement as needed
- Stay current with culinary trends, techniques, and industry best practices
Job Types: Full-time, Permanent
Pay: ₹25,535.36 - ₹35,000.00 per month
Benefits:
Work Location: In person
