Job Description

The Executive Chef is responsible for overseeing all kitchen operations, ensuring high-quality food production, menu design, cost control, and team leadership.

Key Responsibilities

Supervise all kitchen staff, including line cooks, and stewards. Ensure food quality, presentation, and hygiene standards meet company and client expectations. Monitor food costs, inventory, and waste control to maintain profitability. Coordinate with event planners and operations teams to align menus with event themes and budgets. Maintain kitchen safety and compliance with health and sanitation regulations. Train and mentor kitchen staff; manage scheduling and performance reviews.

Requirements

5-10 years of culinary experience, with at least 3 years in a leadership role. Strong knowledge of menu planning, costing, and event catering logistics. Excellent leadership, organizational, and communication skills.
Job Type: Full-time

Pay: ₹50,000.00 - ₹85,000.00 per month

Work Location: In person