Job Title: Executive Chef
Department: Kitchen / Food Production
Reports To: General Manager / Operations Manager
Job Summary
The Executive Chef is responsible for leading and managing all kitchen operations, ensuring the preparation of high-quality food, maintaining hygiene and food safety standards, controlling food costs, managing kitchen staff, developing menus, and delivering an exceptional dining experience to guests.
Key ResponsibilitiesKitchen Operations
- Plan, organize, and supervise all kitchen operations.
- Ensure consistent quality, taste, and presentation of all food items.
- Monitor food production to maintain company standards.
- Oversee preparation, cooking, and service during operational hours.
- Ensure timely food delivery to all outlets.
Menu Planning
- Design and update menus based on seasonal availability and customer preferences.
- Introduce innovative dishes and promotions.
- Standardize recipes and portion sizes.
- Conduct regular menu engineering and costing.
Food Cost & Inventory Control
- Monitor food cost and wastage.
- Control inventory and stock levels.
- Approve purchase requisitions for kitchen supplies.
- Ensure FIFO (First In, First Out) and proper stock rotation.
- Conduct regular stock audits.
Team Management
- Lead, train, motivate, and supervise kitchen staff.
- Prepare duty rosters and shift schedules.
- Conduct performance evaluations.
- Identify training needs and develop employees.
- Maintain discipline and teamwork within the department.
Hygiene & Food Safety
- Ensure compliance with FSSAI regulations and food safety standards.
- Maintain HACCP and hygiene practices.
- Conduct daily cleanliness inspections.
- Ensure proper storage and handling of food products.
- Coordinate pest control and sanitation activities.
Quality Assurance
- Maintain consistency in food quality and presentation.
- Handle guest feedback related to food quality.
- Conduct regular quality checks.
- Ensure all recipes and SOPs are followed.
Budget & Cost Management
- Prepare departmental budgets.
- Monitor kitchen expenses.
- Reduce operational costs without compromising quality.
- Analyze monthly food cost reports.
Vendor & Procurement Management
- Coordinate with suppliers for quality ingredients.
- Evaluate vendor performance.
- Ensure timely ordering of food supplies.
Compliance & Documentation
- Maintain production records.
- Ensure statutory compliance related to food safety.
- Prepare daily, weekly, and monthly kitchen reports.
- Maintain recipe manuals and costing sheets.
Required Qualifications
- Degree in Hotel Management or Culinary Arts.
- Professional culinary certification preferred.
Experience
- 12–15 years of culinary experience.
- Minimum 3–5 years as Executive Chef or Sr. Sous Chef in a hotel, casino, or large restaurant.
- Experience managing multi-cuisine kitchens is preferred.
Required Skills
- Strong leadership and team management
- Menu planning and recipe development
- Food costing and inventory management
- Budgeting and financial control
- HACCP & FSSAI compliance
- Excellent communication and interpersonal skills
- Time management and problem-solving
- Ability to work under pressure
- Knowledge of modern culinary trends
Key Performance Indicators (KPIs)
- Food Cost %
- Kitchen wastage %
- Guest satisfaction scores
- Hygiene audit score
- Staff productivity
- Employee retention
- Inventory variance
- Kitchen cleanliness standards
- Recipe standardization compliance
- Timely food service
Working Conditions
- Flexible shifts, including weekends and holidays.
- Standing for extended periods.
- Working in a high-temperature kitchen environment.
- Ability to handle peak operational periods.
Pay: From ₹60,000.00 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
