Job Description

The Executive Chef will be responsible for leading and managing the entire kitchen operations of the cloud kitchen. This includes menu development, recipe standardization, food cost control, ensuring food quality, managing kitchen staff, and maintaining hygiene and safety standards. The Executive Chef should be able to operate in a fast-paced, delivery-focused food production setup with strong attention to efficiency and consistency.

Key Responsibilities1. Menu & Recipe Management

Develop and design menu items suitable for delivery and online food platforms. Standardize recipes with exact portion sizes, plating instructions (if applicable), and costing. Regularly update menu based on seasonal trends, customer feedback, and profitability.

2. Kitchen Operations

Oversee daily food production ensuring timely order preparation for delivery. Ensure consistency in taste, quality, and presentation across all dishes. Monitor inventory levels and coordinate with purchase team/suppliers for fresh stock.

3. People Management

Lead, train, and supervise kitchen staff including cooks, assistants, and helpers. Conduct regular training on recipes, hygiene, equipment use, and food safety. Schedule staff shifts and ensure adequate manpower coverage.

4. Cost & Stock Control

Calculate food cost and maintain cost efficiency without compromising quality. Prevent wastage through proper storage, rotation (FIFO), and consumption control. Understand and control variable costs: raw materials, fuel, packaging, manpower.

5. Hygiene & Compliance

Maintain FSSAI/food safety and sanitation standards in the kitchen. Ensure cleanliness of equipment, workstations, freezers, and storage areas. Implement HACCP / SOP processes, temperature logs, and hygiene audits.

Skills & Qualifications

Proven experience as an Executive Chef / Head Chef, preferably in cloud kitchen or high-volume production. Strong knowledge of multiple cuisines (specify your cuisine if needed). Excellent leadership, communication, and time management skills. Ability to work under pressure and prioritize tasks efficiently. Knowledge of FSSAI, food safety laws, hygiene and kitchen equipment. Diploma/Degree in Culinary Arts (preferred, not mandatory if experience is strong).

Work Schedule

Shifts based on business demand. Weekend and holiday availability required.
Job Type: Full-time

Pay: ₹60,000.00 - ₹70,000.00 per month

Benefits:

Flexible schedule Food provided
Work Location: In person