Job Description

We are seeking an experienced and creative

Executive Chef - Multi-Cuisine

to lead kitchen operations, design innovative menus across multiple cuisines, and ensure the highest standards of food quality, hygiene, and cost control. The ideal candidate will manage kitchen staff, oversee daily operations, and deliver exceptional dining experiences.

Key Responsibilities:

Plan, develop, and execute multi-cuisine menus ensuring quality, taste, and presentation Oversee daily kitchen operations, including food preparation, cooking, and service Maintain consistent food quality and portion control across all outlets Ensure compliance with food safety, hygiene, and sanitation standards Manage kitchen budgets, food cost control, and inventory Source quality ingredients and coordinate with vendors and suppliers Recruit, train, mentor, and supervise kitchen staff Conduct regular kitchen audits and performance evaluations Introduce new recipes, concepts, and seasonal menus Coordinate with management for events, banquets, and special functions Minimize wastage and optimize operational efficiency

Required Skills & Competencies:

Strong expertise in multiple cuisines (Indian, Continental, Asian, etc.) Excellent leadership and team management skills In-depth knowledge of food safety and hygiene standards Strong organizational and time-management abilities Cost control and budgeting skills Creativity and innovation in menu planning Ability to work under pressure in a fast-paced environment

Qualifications:

Degree/Diploma in Culinary Arts or Hotel Management Certification in Food Safety & Hygiene (preferred)

Experience:

Minimum

8-12 years

of culinary experience At least

3-5 years

in an Executive Chef or Head Chef role in a multi-cuisine setup
Job Type: Full-time

Pay: ₹80,000.00 - ₹150,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person