Job Title: Executive Chef
Spartan Fitness: ME&F Wellness India Private Limited
Location: Kukatpally, Hyderabad
Job Summary
We are looking for an experienced and passionate Executive Chef to lead the kitchen operations at Spartan Fitness, Hyderabad. The role will be responsible for managing the complete kitchen function, ensuring consistent food quality, maintaining high standards of hygiene and food safety, controlling food costs and wastage, and leading the kitchen team.
The ideal candidate should have strong experience managing a professional kitchen and be capable of delivering high-quality, nutritious, consistent, and well-presented food in a fast-paced environment. Experience in health-focused, fitness, wellness, premium café, hospitality, or similar kitchens will be preferred.
Key Responsibilities
Kitchen Operations
· Oversee complete day-to-day kitchen operations and ensure smooth, efficient, and timely food preparation and service.
· Plan daily kitchen operations based on business requirements, expected footfall, menu, and service schedules.
· Ensure consistency in taste, portion size, quality, presentation, and preparation of all food items.
· Develop and implement kitchen SOPs, recipes, preparation methods, and quality standards.
· Ensure effective coordination between the kitchen, service/front-of-house team, and management.
· Maintain a clean, organised, and efficient kitchen environment at all times.
Menu Planning & Food Development
· Plan, develop, and regularly review menus in line with Spartan Fitness's fitness and wellness positioning.
· Develop nutritious, balanced, and appealing food options suitable for a fitness-focused customer base.
· Create and standardise recipes, portion sizes, ingredients, and presentation standards.
· Introduce new dishes and seasonal menu options while maintaining consistency and cost efficiency.
· Work with management to develop food offerings based on customer preferences and business requirements.
Quality & Food Safety
· Maintain consistently high standards of food quality, taste, freshness, presentation, and portion control.
· Ensure strict compliance with FSSAI guidelines, food safety standards, hygiene requirements, and company SOPs.
· Monitor food storage, temperature control, expiry dates, labelling, and food handling procedures.
· Conduct regular quality checks of raw materials, prepared food, and finished dishes.
· Ensure proper cleaning and sanitisation of kitchen equipment, workstations, storage areas, and utensils.
· Maintain all required kitchen hygiene, food safety, and operational records.
Team Management
· Lead, train, supervise, and develop the kitchen team to ensure efficient operations.
· Allocate responsibilities and shifts based on operational requirements and team capability.
· Establish clear performance standards and ensure discipline, productivity, and accountability.
· Conduct regular training on food preparation, hygiene, safety, recipes, portion control, and kitchen procedures.
· Build a positive, professional, and collaborative kitchen culture.
· Identify performance gaps and take appropriate corrective action.
Inventory, Procurement & Cost Control
· Plan and manage daily and weekly requirements for raw materials and kitchen supplies.
· Coordinate with vendors and procurement teams to ensure timely availability of quality ingredients.
· Monitor stock levels, consumption, wastage, expiry, and storage conditions.
· Implement effective inventory control systems and maintain accurate records.
· Monitor food costs and ensure they remain within approved budgets.
· Minimise food wastage through proper planning, portion control, storage, and utilisation.
· Check the quality and quantity of incoming supplies and ensure compliance with required standards.
Kitchen Equipment & Maintenance
· Ensure all kitchen equipment and appliances are used correctly and maintained in good working condition.
· Coordinate with maintenance teams and vendors for repairs and preventive maintenance.
· Ensure safe operating practices for all kitchen equipment.
· Report equipment breakdowns and operational issues promptly.
Reporting & Compliance
· Maintain kitchen reports, inventory records, wastage reports, food cost reports, and other required documentation.
· Monitor kitchen performance and provide regular updates to management.
· Support management in achieving operational, financial, and customer satisfaction goals.
· Ensure compliance with company policies, SOPs, statutory requirements, and food safety regulations.
Skills & Competencies
· Strong culinary knowledge and professional kitchen management skills.
· Excellent leadership and team management abilities.
· Strong understanding of food quality, hygiene, sanitation, and food safety.
· Good knowledge of food costing, inventory management, procurement, and wastage control.
· Ability to develop and standardise recipes and menus.
· Strong organisational and planning skills.
· Excellent communication and coordination abilities.
· Strong problem-solving and decision-making skills.
· Ability to work effectively in a fast-paced and high-volume environment.
· Passion for quality, consistency, presentation, and customer experience.
Qualifications & Experience
· Diploma/Degree in Hotel Management, Culinary Arts, Food Production, or a related field.
· 6–10 years of experience in professional kitchen operations, with at least 2–3 years in a Executive Chef / Sous Chef leadership role.
· Proven experience managing a kitchen team and end-to-end kitchen operations.
· Experience with menu planning, food costing, inventory management, procurement, and kitchen SOPs.
· Strong working knowledge of FSSAI, food safety, hygiene, and sanitation standards.
· Experience in fitness, wellness, health-focused kitchens, premium cafés, hotels, restaurants, or similar environments will be preferred.
Pay: ₹1,000,000.00 - ₹1,200,000.00 per year
Work Location: In person
