Job Description

Job Title: Executive Chef

Job Summary:

The Executive Chef is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, menu development, and efficient kitchen management. The role includes leading the culinary team, maintaining food safety standards, controlling costs, and delivering exceptional dining experiences.

Key Responsibilities:

Design and develop menus that meet quality, seasonal, and cost objectives Supervise and train kitchen staff, including sous chefs, cooks, and kitchen assistants Ensure consistent food quality, taste, and presentation Manage food inventory, ordering, and supplier relationships Control food costs, waste, and kitchen budgets Enforce food safety, hygiene, and sanitation standards (HACCP or equivalent) Plan and execute special events, banquets, and catering services Coordinate with front-of-house and management teams Evaluate kitchen performance and implement improvements Ensure compliance with health, safety, and labor regulations

Qualifications & Skills:

Proven experience as an Executive Chef or Head Chef Strong leadership and team management skills Excellent culinary knowledge and creativity Ability to manage budgets and food cost controls Knowledge of food safety and sanitation regulations Strong organizational and time-management skills Ability to work under pressure in a fast-paced environment

Education & Experience:

Culinary degree or professional certification preferred Minimum of 5-10 years of professional kitchen experience Experience in fine dining, hotels, or large-scale operations is an advantage

Work Environment:

Fast-paced kitchen environment Flexible hours, including evenings, weekends, and holidays
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹100,000.00 per month

Benefits:

Cell phone reimbursement Food provided Health insurance Paid sick time Provident Fund
Work Location: In person