Executive Chef – Job Description
We are looking for a highly creative, passionate, and system-oriented Executive Chef to lead our kitchen operations with professionalism and innovation. The ideal candidate should have strong leadership skills, excellent culinary knowledge, and the ability to maintain high standards in food quality, hygiene, cost control, and team management.
Key Responsibilities:
- Develop and create innovative menus with consistency and quality.
- Maintain SOPs, kitchen systems, recipes, and food presentation standards.
- Control food cost, wastage, stock rotation, and inventory management.
- Lead, train, and motivate the kitchen team to achieve operational excellence.
- Ensure cleanliness, hygiene, and food safety standards are strictly followed.
- Coordinate with management for sales growth, promotions, and customer satisfaction.
- Monitor daily kitchen operations, production planning, and staff performance.
- Handle vendor coordination and maintain proper purchasing standards.
- Maintain discipline, grooming, and professional kitchen culture.
Required Skills & Qualifications:
- Strong knowledge of Continental, Indian, and Kerala cuisine.
- Creative mindset with passion for food innovation and presentation.
- System-oriented working style with excellent organizational skills.
- Good computer knowledge including Excel, inventory systems, costing, and kitchen reporting.
- Strong leadership, communication, and team-handling abilities.
- Ability to work under pressure and manage high-volume operations.
- Knowledge of food cost analysis, menu engineering, and kitchen budgeting.
- Experience in restaurant pre-opening and kitchen setup will be an added advantage.
We are seeking a chef who can bring leadership, creativity, discipline, and operational systems together to elevate our brand and kitchen standards.
Pay: ₹400,000.00 - ₹650,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
