Executive Chef

Job Title:

Executive Chef, Restaurant Chain & Catering Services (Ahmedabad)

Location: Ahmedabad, Gujarat (multiple outlets + catering units)

Age: 30 to 35 years

Employment Type: Full-time

Salary: INR 70,000 to 95,000 gross per month (Including Accommodation)

About Us

We are a growing restaurant chain with an active catering division, known for contemporary, high-quality food and memorable events across Ahmedabad. We value creativity, operational excellence, and a customer-first approach.

Role Overview

We are seeking a young, creative, and driven Executive Chef with a minimum of 7 years of progressive culinary experience and a Hotel Management degree (IHM preferable). The candidate will lead culinary operations across restaurants and catering projects in Ahmedabad, design menus for regular service and events, manage costing and inventory, and train kitchen teams to deliver consistent food quality and excellent guest experiences.

Key Responsibilities

• Culinary Leadership: Define and uphold culinary standards, food presentation, and consistency across outlets and catering events.
• Menu Development: Create innovative, regular, and event-specific menus (weddings, corporate, social events), including seasonal, festival, and theme menus tailored to the Ahmedabad clientele.
• Costing & Profitability: Prepare accurate dish/menu costing, control portioning, reduce waste, and achieve target food-cost percentages.
• Catering Planning & Execution: Scale menus for large events, manage on-site cooking and service logistics, coordinate delivery, and ensure timely execution for off-site functions.
• Kitchen Operations: Oversee daily kitchen workflows, procurement planning, stock rotation, vendor management, and equipment upkeep.
• Team Building & Training: Recruit, train, and mentor cooks and supervisors; develop SOPs, recipe cards, and training modules; run regular skill-building sessions and performance appraisals.
• Quality & Safety: Enforce food-safety and hygiene standards (HACCP/FSMS), maintain cleanliness, and ensure compliance with local regulatory requirements.
• Collaboration: Work closely with operations, sales (catering sales team), service, and marketing to align menus, promotions, and event requirements.
• Trend Awareness & Innovation: Stay current with culinary trends, local preferences, and competition; introduce new concepts and pilot dishes.
• Reporting: Maintain daily/weekly/monthly reports on food cost, inventory, sales, and catering profitability; recommend improvements.
• Purchasing: Standards

Qualifications & Skills

• Education: Degree in Hotel Management (IHM preferable).
• Experience: Minimum 7 years in restaurants and catering, with progressive responsibilities; prior head chef with multi-outlet experience preferred.
• Age: Preferably 30 to 35 years.
• Culinary Expertise: Knowledge of Indian regional, Gujarati, and international cuisines; strong menu engineering, food presentation, and large-scale food production skills.
• Financial Skills: Proficient in menu costing, inventory control, purchasing, and achieving targeted margins.
• Leadership: Demonstrated ability to lead multi-unit teams, develop SOPs, and deliver consistent training.
• Communication: Clear verbal and written communication; ability to coordinate with clients, vendors, and cross-functional teams.
• Technical Knowledge: Familiarity with HACCP/FSMS practices, kitchen equipment, and catering logistics.
• Personal Traits: Creative, energetic, organized, adaptable, calm under pressure, and up to date with trends in the catering industry.
• IT Skills: Comfortable with POS reports, Excel, and kitchen /operations management tools.

Preferred

• Experience handling weddings, corporate exhibitions, and high-volume catering in Ahmedabad or similar markets.
• Certifications in food safety/HACCP.
• Existing network of reliable local vendors and suppliers.

What We Offer

• Competitive salary within the mentioned range.
• Performance-linked incentives based on outlet and catering profitability.
• Opportunities for professional growth and culinary innovation.
• Supportive team and structured career path.