We are seeking an experienced Executive Chef to lead and manage all kitchen operations. The ideal candidate should have strong expertise in South Indian cuisine, particularly authentic Karaikudi (Chettinad) cuisine, along with excellent leadership, menu planning, food costing, and kitchen management skills. The Executive Chef will ensure exceptional food quality, maintain hygiene standards, and oversee the daily operations of the kitchen.
Key Responsibilities
- Lead and supervise all kitchen operations to ensure smooth daily functioning.
- Prepare and oversee authentic South Indian and Karaikudi (Chettinad) dishes while maintaining consistency in taste and presentation.
- Design and update menus based on seasonal ingredients and customer preferences.
- Develop standardized recipes and ensure quality across all food preparations.
- Monitor food quality, portion control, and presentation standards.
- Manage food cost, inventory, and kitchen budget effectively.
- Minimize food wastage and optimize kitchen efficiency.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Train, mentor, and supervise chefs and kitchen staff.
- Plan staff schedules and allocate duties to ensure efficient kitchen operations.
- Coordinate with the purchasing team to maintain adequate stock levels.
- Ensure timely preparation and service during peak hours and special events.
- Maintain kitchen equipment and ensure proper usage and preventive maintenance.
- Introduce new recipes and continuously improve menu offerings.
- Collaborate with management to achieve business and customer satisfaction goals.
Requirements
- Proven experience as an Executive Chef, Head Chef, or similar leadership role.
- Strong expertise in South Indian cuisine, especially Karaikudi (Chettinad) cuisine.
- Excellent knowledge of menu planning, recipe standardization, and food costing.
- Strong leadership, team management, and communication skills.
- Thorough understanding of food safety and hygiene practices.
- Ability to work in a fast-paced environment and handle kitchen operations efficiently.
- Experience in hotels, resorts, or fine-dining restaurants is preferred.
- Culinary diploma or relevant certification is an added advantage.
Preferred Skills
- Expertise in both vegetarian and non-vegetarian South Indian cuisine.
- Knowledge of inventory management and procurement.
- Ability to innovate and create new menu items.
- Strong organizational and problem-solving skills.
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Ability to commute/relocate:
- Chennai, Tamil Nadu (Chennai, Chennai District): Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)
Work Location: In person
