Executive Chef – Roles & Responsibilities
- Lead and manage all kitchen operations, ensuring smooth day-to-day service
- Design, develop, and update seasonal menus aligned with brand standards and customer preferences
- Oversee food preparation, presentation, and quality control to ensure consistency and excellence
- Manage, train, and mentor kitchen staff, including sous chefs and line cooks
- Create and maintain kitchen schedules, ensuring appropriate staffing levels
- Control food costs, labor costs, and kitchen budgets to maximize profitability
- Monitor inventory, order supplies, and maintain relationships with vendors and suppliers
- Enforce strict food safety, sanitation, and hygiene standards in compliance with regulations
- Ensure efficient kitchen workflow and timely service during peak hours
- Collaborate with restaurant management on pricing, promotions, and business strategy
- Handle kitchen-related issues, troubleshoot problems, and maintain high operational standards
- Introduce new culinary trends, techniques, and innovations to enhance the dining experience
- Conduct regular staff evaluations and performance feedback sessions
Pay: ₹60,000.00 - ₹80,000.00 per month
Benefits:
Work Location: In person
