Job Title: Executive Chef – South Indian Cuisine
Location: Ahmedabad, Gujarat
Employment Type: Full-Time
Compensation & Benefits
Salary: Up to 80,000 - 1,00,000 per month (based on experience and capability)
Separate accommodation provided
Official travel reimbursement
Annual leave as per company policy
About the Role
Executive Chef – South Indian Cuisine to lead the culinary operations of our growing restaurant business. Theideal candidate will have a proven track record in successful standalone restaurants or restaurant chains, with strong expertise in authentic South Indian cuisine, kitchen leadership, operational excellence, and multi-unit standardization.
This role is critical to the successful launch, operation, and future expansion of the brand. We are less focused on designation and more focused on the candidate's ability to build systems, deliver consistent results, develop teams, and create scalable culinary operations.
Key Responsibilities Pre-Opening & Kitchen Setup
-Lead the complete pre-opening planning and operational launch of the Ahmedabad outlet.
-Design efficient kitchen layouts, workflow systems, and production processes.
-Establish kitchen infrastructure, equipment requirements, and operational
readiness.
Culinary Leadership & Menu Development
-Develop, standardize, and document authentic South Indian recipes across all outlets.
-Create and maintain detailed recipe manuals, SOPs, production sheets, and quality standards.
-Design menu engineering strategies to maximize profitability and guest satisfaction.
Multi-Unit Kitchen Operations
-Oversee and standardize kitchen operations across Ahmedabad and Rajkot locations.
-Ensure consistency in taste, presentation, portion control, and food quality standards.
-Monitor daily kitchen performance and implement continuous improvements.
Food Cost & Inventory Management
-Control food costs through effective purchasing, portioning, and yield management.
-Minimize wastage and optimize inventory levels.
Quality, Hygiene & Compliance
-Implement and maintain food safety, hygiene, HACCP, and sanitation standards.
-Ensure compliance with all statutory and operational requirements.
Conduct regular quality audits and corrective action plans.
Performance Management
-Monitor kitchen KPIs including food cost percentage, labor productivity, wastage, inventory variance, and guest feedback.
-Analyze operational performance and implement corrective measures.
Required Experience
-Minimum 8–15 years of culinary experience with at least 3–5 years in a leadership role.
-Strong experience in South Indian restaurants, restaurant chains, or high-volume standalone dining concepts.
-Proven success in kitchen setup, restaurant openings, and operational management.
-Experience managing multiple outlets is highly preferred.
Pay: ₹80,000.00 - ₹100,000.00 per month
Benefits:
Work Location: In person
