Job Description

Position Summary:

The Outlet Executive Chef is responsible for managing all kitchen operations of a specific outlet, ensuring high-quality food preparation, consistency in taste and presentation, and adherence to hygiene and safety standards. The role demands strong leadership, creativity, and operational control to maintain brand standards and deliver a superior dining experience.

Key Responsibilities:

1. Kitchen Operations & Food Production

Supervise and manage all aspects of kitchen operations for the outlet. Ensure timely preparation and presentation of all dishes as per brand standards. Maintain recipe standards, portion control, and consistency in quality and taste. Plan and execute daily mise-en-place to support smooth service operations.

2. Menu Execution & Innovation

Coordinate with the Corporate / Executive Chef for new menu rollouts and seasonal specials. Implement feedback from guests and management to refine dishes and presentation. Suggest new recipes or improvements based on local taste preferences and food trends.

3. Team Management & Training

Supervise and mentor the kitchen brigade (CDPs, DCDPs, Commis). Conduct regular training on recipes, plating, hygiene, and safety practices. Manage staff schedules, performance evaluations, and discipline when required.

4. Quality, Hygiene & Safety Compliance

Ensure FSSAI and HACCP standards are followed at all times. Maintain cleanliness, sanitation, and food safety in all kitchen areas. Conduct regular kitchen inspections and maintain audit-ready documentation.

5. Inventory & Cost Control

Monitor food cost, wastage, and inventory levels. Ensure efficient utilization of resources and minimize pilferage. Coordinate with the storekeeper for timely indenting and stock management.

6. Coordination & Communication

Work closely with the Service and Operations teams for smooth coordination during peak hours. Attend daily briefings and communicate kitchen priorities and updates. Ensure feedback from guests and front-of-house teams is addressed promptly.

Key Skills & Competencies:

Strong culinary and presentation skills. Excellent knowledge of kitchen operations and menu planning. Leadership, teamwork, and staff management abilities. Understanding of food costing, inventory, and waste management. Up-to-date knowledge of culinary trends and hygiene standards.

Qualifications & Experience:

Diploma or Degree in Hotel Management / Culinary Arts. Minimum

6-10 years

of kitchen experience, with at least

2-3 years

as a Sous Chef or Outlet Chef in a QSR, fine dining, or multi-cuisine restaurant. Strong knowledge of [mention cuisine type: e.g., Italian, Indian, Asian, Continental, etc.].
Job Type: Full-time

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

Work Location: In person