Varkala Thiruvananthapuram Kerala Executive chef Jobs – 2 Open Jobs Today

Executive Pastry Chef
Baked cakes and pastries —Kollam, Kerala
- From ₹60,000 a month
- Inventory management
- Cooking
- In-person
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5d
Tandoor Chef - Commi I Or Commi II
Hotel Lake Palace —Vettutura, Kerala
- ₹20,000 - ₹25,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
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9d

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Stay updated with current culinary trends and best practices. Continuously review menu performance and suggest improvements based on customer feedback and…
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Executive Chef
Hotel Port Palace —Kovalam, Thiruvananthapuram, Kerala
Pay: ₹30,000.00 - ₹40,000.00 per month. Work with management on business and operational decisions. Coordinate with suppliers, vendors, and service staff.
₹30,000 - ₹40,000 a month
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Executive Pastry Chef

Baked cakes and pastries
Kollam, Kerala

Quick apply

Job details

Permanent
From ₹60,000 a month
5 days ago

Qualifications

Inventory management
Cooking
Baking
Quality management
Culinary Arts
Quality assurance
HACCP
Production planning
Chef
Diploma
Leadership
Restaurant experience
Communication skills
Kitchen experience

Full job description

Position Summary

We are seeking an experienced and innovative Corporate Executive Pastry Chef to lead and oversee pastry and bakery production across all company outlets. This role is responsible for maintaining recipe consistency, driving product innovation, ensuring quality standards, managing production efficiency, and providing leadership and mentorship to Head Chefs and pastry teams across multiple locations.

The ideal candidate will combine strong culinary expertise with operational leadership, team development, cost management, and quality assurance skills to support business growth and maintain excellence across all bakery and pastry operations.

Key ResponsibilitiesLeadership & Operations

Lead, mentor, and support Head Chefs, Pastry Chefs, and bakery teams across all outlets.
Establish and maintain standardized operating procedures for pastry and bakery production.
Ensure consistent execution of recipes, presentation standards, and product quality across all locations.
Conduct regular site visits and audits to assess quality, food safety, and operational performance.
Collaborate with outlet management teams to improve productivity and customer satisfaction.

Recipe Development & Innovation

Develop, standardize, and maintain all pastry, bakery, dessert, and confectionery recipes.
Create new products and seasonal menu offerings aligned with market trends and customer preferences.
Ensure accurate recipe costing, yield calculations, and portion controls.
Maintain comprehensive recipe manuals and production specifications.

Production Management

Oversee centralized and outlet-based production planning.
Ensure efficient production scheduling to meet demand while minimizing waste.
Monitor inventory levels and coordinate procurement requirements with purchasing teams.
Optimize production processes to improve efficiency and profitability.

Quality Assurance & Food Safety

Implement and monitor quality control systems across all bakery and pastry operations.
Ensure compliance with food safety regulations, HACCP standards, and company policies.
Conduct product evaluations and corrective actions when standards are not met.
Maintain high standards of hygiene, cleanliness, and workplace safety.

Financial Management

Manage food costs, labor costs, and production budgets.
Analyze sales and production data to identify opportunities for improvement.
Develop strategies to maximize profitability while maintaining product quality.
Support purchasing negotiations and supplier evaluations.

Training & Development

Design and deliver training programs for pastry and bakery teams.
Identify talent and develop succession plans for key positions.
Foster a culture of continuous learning, creativity, and excellence.
Conduct performance evaluations and coaching sessions for leadership teams.

QualificationsRequired

Diploma or Degree in Pastry Arts, Culinary Arts, Bakery Technology, or a related field.
Minimum 8–12 years of progressive pastry and bakery experience.
Minimum 3–5 years in a multi-unit leadership role overseeing multiple outlets or production facilities.
Strong expertise in artisan breads, viennoiserie, cakes, desserts, chocolates, and modern pastry techniques.
Proven experience in recipe standardization, quality management, and team leadership.
Strong knowledge of food safety regulations and HACCP principles.
Excellent organizational, communication, and leadership skills.

Preferred

Experience managing central kitchen or commissary operations.
Experience within luxury hotels, restaurant groups, bakery chains, or large-scale food production environments.
Certification in food safety, HACCP, or culinary management.
Experience with production planning and inventory management systems.

Key Competencies

Leadership and Team Development
Multi-Unit Operations Management
Recipe Development and Standardization
Quality Assurance
Cost Control and Budget Management
Strategic Planning
Product Innovation
Food Safety Compliance
Problem Solving and Decision Making

Benefits

Pay: From ₹60,000.00 per month

Work Location: In person

Quick apply

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executive chef jobs in varkala thiruvananthapuram kerala

Executive Pastry Chef

Tandoor Chef - Commi I Or Commi II

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