Executive Chef

Lead and manage overall kitchen operations

Plan and develop menus based on business requirements and customer preferences

Ensure consistent taste, quality, presentation and portion control

Manage kitchen staff including Sous Chef, CDP, Commis and other kitchen team members

Train and mentor kitchen staff to improve performance and productivity

Monitor food preparation, cooking and plating standards

Ensure compliance with food safety, hygiene and sanitation standards

Manage food cost, wastage and inventory effectively

Coordinate with procurement and vendors for quality raw materials

Develop and maintain standard recipes and kitchen SOPs

Conduct regular kitchen audits and ensure operational standards are followed

Manage kitchen costing, budgeting and productivity

Support new outlet openings, menu launches and kitchen setup

Identify operational issues and implement corrective actions

Ensure smooth coordination between kitchen, operations and management teams

Pay: ₹49,000.00 - ₹59,000.00 per month

Benefits:

• Provident Fund

Work Location: In person