Role Purpose
The Executive Chef / Personal Chef will be responsible for planning, preparing, and serving high-quality, nutritious, hygienic, and consistently excellent meals as per the preferences and requirements of the CEO/Principal and family.
The role will have complete ownership of food quality, taste, menu planning, kitchen hygiene, inventory management, food cost control, kitchen operations, and meal service. The Chef will ensure that meals are prepared as per approved recipes, dietary preferences, schedules, and quality standards while maintaining a clean, organised, and efficient kitchen environment.
The role will also support business travel requirements, including planning and preparing meals during travel, whenever required.
Key Responsibilities
1. Food Preparation, Quality & Taste
- Plan and prepare high-quality meals based on the CEO/Principal's preferences, dietary requirements, schedule, and instructions.
- Maintain consistent taste, presentation, freshness, portion size, and overall food quality.
- Ensure all meals are prepared using fresh, high-quality ingredients.
- Maintain consistency in approved recipes and preparation methods.
- Take complete accountability for the quality and taste of food served.
- Regularly seek feedback and make necessary improvements to meals and recipes.
- Ensure meals are prepared and served at the required time.
2. Menu Planning & Compliance
- Prepare daily/weekly menu plans based on preferences, nutritional requirements, seasonality, and availability of ingredients.
- Maintain an organised repository of approved recipes and preferred dishes.
- Ensure adherence to approved recipes, ingredients, portion sizes, and presentation standards.
- Introduce variety into the menu while maintaining individual preferences and dietary requirements.
- Recommend new dishes, cuisines, and healthy meal options where appropriate.
- Plan special menus for occasions, meetings, guests, or specific requirements.
3. Food Safety & Kitchen Hygiene
- Maintain the highest standards of food safety, hygiene, cleanliness, and sanitation within the kitchen.
- Ensure proper cleaning and sanitisation of kitchen surfaces, utensils, equipment, refrigerators, and storage areas.
- Follow appropriate food handling, preparation, cooking, cooling, and storage practices.
- Ensure proper segregation and storage of raw and cooked food.
- Monitor expiry dates, freshness, and storage conditions of ingredients.
- Prevent cross-contamination and food wastage.
- Immediately report any food safety, hygiene, or quality concern to management.
4. Kitchen Operations & Meal Service
- Plan and organise daily kitchen activities to ensure timely preparation and service of meals.
- Coordinate meal preparation according to the CEO/Principal's daily schedule.
- Ensure meals are served within the required time and in accordance with expected presentation standards.
- Maintain an organised, clean, and efficient kitchen throughout operations.
- Ensure kitchen equipment and utensils are used correctly and maintained in good working condition.
- Coordinate with household/support staff wherever required for smooth meal service.
- Ensure all kitchen activities are completed efficiently without compromising food quality.
5. Inventory & Procurement Support
- Monitor daily consumption and availability of food ingredients and kitchen supplies.
- Maintain appropriate stock levels of essential ingredients and avoid overstocking.
- Prepare and communicate purchase requirements in advance.
- Check the quality, freshness, quantity, and condition of ingredients received.
- Ensure proper storage and rotation of food items using FIFO/FEFO principles, wherever applicable.
- Minimise food wastage through effective menu planning, portion control, and inventory management.
- Maintain basic records of inventory, consumption, wastage, and purchases as required.
6. Cost Control
- Manage food consumption within the approved budget without compromising quality.
- Minimise unnecessary food wastage and over-purchasing.
- Plan menus and ingredient requirements efficiently to optimise food costs.
- Monitor high-value ingredients and ensure appropriate utilisation.
- Identify opportunities to reduce wastage and improve kitchen efficiency.
- Maintain reasonable control over food cost and consumption as per management expectations.
7. Customer / Principal Feedback & Complaints
- Treat the CEO/Principal's feedback regarding food quality, taste, menu, or service as a priority.
- Promptly address concerns related to food quality or meal preferences.
- Maintain a record of recurring preferences, dislikes, allergies, and specific meal requirements.
- Ensure corrective action is taken immediately in case of dissatisfaction.
- Continuously improve meal quality based on feedback.
8. Menu Innovation & Development
- Introduce new dishes, healthy alternatives, seasonal recipes, and suitable cuisines periodically.
- Research and develop new recipes based on the Principal's preferences.
- Experiment with new ingredients and preparation techniques while maintaining quality and consistency.
- Maintain a balanced variety of meals to avoid repetitive menus.
- Propose new dishes or menu options based on feedback and changing requirements.
9. Team Coordination & Training
- Guide and coordinate kitchen helpers, support staff, or other household kitchen personnel, wherever applicable.
- Allocate daily kitchen activities and monitor completion.
- Train support staff on basic food hygiene, cleanliness, food handling, storage, and kitchen discipline.
- Maintain discipline and professional standards within the kitchen.
- Ensure all team members follow established kitchen procedures and standards.
- Identify training requirements and provide regular on-the-job guidance.
10. Travel & Executive Meal Support
- Travel with the CEO/Principal when required for business or personal travel.
- Plan and prepare meals during travel based on the Principal's preferences and schedule.
- Coordinate food and ingredient requirements before and during travel.
- Adapt menus and cooking arrangements based on location and availability of ingredients.
- Ensure consistent food quality and hygiene standards while travelling.
- Be flexible with working hours and meal schedules during business travel.
Candidate ProfileEducational Qualification
- Formal culinary qualification from a recognised culinary institute is preferred.
- Candidates with relevant professional experience as a Personal Chef, Executive Chef, Private Chef, Household Chef, or Senior Chef may also be considered.
Experience
- 5–10 years of relevant experience in professional kitchens, private residences, executive households, luxury hospitality, premium restaurants, or similar environments.
- Experience working as a Personal/Private/Executive Chef for senior executives, HNIs, business families, or corporate leadership will be preferred.
- Strong experience in Indian and multi-cuisine cooking is desirable.
- Experience in menu planning, kitchen management, inventory control, and food cost management is required.
Technical & Functional Competencies
- Excellent cooking and food preparation skills.
- Strong knowledge of Indian, regional, and international cuisines.
- Strong understanding of food hygiene and safe food handling practices.
- Menu planning and recipe standardisation.
- Food presentation and portion control.
- Inventory and kitchen stock management.
- Food cost and wastage control.
- Knowledge of kitchen equipment and its safe operation.
- Ability to maintain kitchen records and basic inventory documentation.
- Ability to plan meals according to dietary preferences and restrictions.
- Ability to maintain consistency in taste and quality.
Personal Attributes
- Quality Conscious: Strong focus on taste, freshness, presentation, and consistency.
- Detail-Oriented: Pays close attention to ingredients, recipes, hygiene, and presentation.
- Discreet & Trustworthy: Maintains confidentiality and professional boundaries while working in a private household.
- Flexible: Comfortable adapting to changing schedules, menus, travel requirements, and preferences.
- Proactive: Anticipates meal, ingredient, and kitchen requirements rather than waiting for instructions.
- Well Organised: Capable of managing multiple meal preparations and kitchen activities efficiently.
- Service-Oriented: Strong commitment to providing a personalised and high-quality dining experience.
- Team Player: Able to coordinate effectively with household and support staff.
- Disciplined: Maintains punctuality, hygiene, cleanliness, and professional conduct at all times.
Working Conditions:
- Working Days: 6 Days a Week
- Working Hours: As per the Principal's daily schedule and meal requirements
- Flexibility: May be required to work beyond standard hours based on meal timings, events, meetings, or travel requirements.
- Travel: Willingness to travel with the CEO/Principal as and when required.
- Work Location: Private Residence / Assigned Location
- Nature of Role: High level of personal responsibility, discretion, flexibility, and service orientation.
Pay: ₹500,000.00 - ₹600,000.00 per year
Benefits:
- Food provided
- Health insurance
- Life insurance
- Provident Fund
Work Location: In person
