Job Description

Position Summary

The Executive Chef for Catering Services oversees all culinary operations for off-site and on-site catered events, ensuring high-quality food production, creative menu design, and efficient kitchen management. This role requires a skilled leader experienced in large-volume production, event-specific menu customization, food logistics, and maintaining exceptional food safety standards. The Executive Chef ensures that every event--corporate, social, private, or large-scale--meets client expectations and reflects the brand's quality and reliability.

Key ResponsibilitiesCulinary Leadership & Menu Development

Develop customized menus for various types of events including weddings, corporate events, banquets, private gatherings, and VIP functions. Design cost-effective, scalable recipes suitable for large-volume production while maintaining quality and presentation. Stay updated with catering trends, special diets, and seasonal ingredient availability.

Event-Based Production Planning

Coordinate with sales, event planners, and operations teams to understand event requirements, guest counts, and service styles (buffet, plated, live stations, VIP service, etc.). Create detailed production schedules and event-specific prep lists to ensure timely execution. Oversee food transportation logistics to ensure freshness, safety, and presentation at off-site locations.

Kitchen Operations & Staff Management

Manage day-to-day kitchen operations including prep, cooking, packing, and event dispatch. Supervise, mentor, and schedule culinary staff: sous chefs, line cooks, prep cooks, and stewards. Conduct training on catering-specific processes such as bulk cooking, mobile setups, and efficient packaging.

Food Safety, Hygiene & Compliance

Ensure strict adherence to food safety standards, HACCP, and local catering regulations. Maintain cleanliness of kitchen, prep areas, vehicles, and on-site cooking stations. Implement protocols for safe food handling during transportation and at event venues.

Financial & Inventory Control

Manage food and labor costs to meet financial targets. Oversee purchasing, supplier relationships, and bulk orders with a focus on quality and cost efficiency. Monitor inventory levels, minimize waste, and ensure accurate stock rotation.

Client & Event Support

Collaborate with event planners to create menus aligned with client preferences, budgets, and themes. Attend major events to supervise food service, ensure quality, and manage culinary challenges. Provide professional guidance on culinary trends, display setups, and food presentation styles.

Quality Assurance & Innovation

Ensure consistent taste, quality, and presentation across all events. Innovate new menu items, themed stations, and creative catering concepts. Conduct tastings for clients and internal teams when required.

Qualifications & Experience

Proven experience as an Executive Chef or Head Chef in a catering company or large-volume production kitchen. Culinary degree or equivalent professional training preferred. Strong understanding of off-site catering logistics and event-based production. Ability to manage multiple events and deadlines simultaneously. Excellent leadership, communication, and organizational skills. Strong knowledge of costing, inventory management, and production planning. Ability to work long hours, weekends, and event schedules as required.

Core Competencies

Large-volume food production Event menu customization Staff training & leadership Food safety & logistics management Budgeting and cost control Creativity and problem-solving Client service orientation Efficient multitasking under pressure
Job Type: Full-time

Pay: ₹30,078.94 - ₹55,000.07 per month

Benefits:

Cell phone reimbursement Flexible schedule Food provided
Work Location: In person