Executive Chef

Summary:

We are looking for an experienced and hands-on Executive Chef to lead the operations of our large-scale Central / Industrial Kitchen . The ideal candidate will have strong experience in high-volume food production, industrial kitchen machinery, production planning, team management, food safety, and cost control .

This role requires a chef who can combine strong culinary expertise with an understanding of large-scale production systems, kitchen automation, machinery utilization, process standardization, and operational efficiency .

Key Responsibilities

• Lead and manage the complete operations of a large-scale Central / Industrial Kitchen .
• Plan and execute high-volume daily food production while maintaining consistency in taste, quality, and presentation.
• Develop production plans based on business requirements, orders, capacity, and dispatch schedules.
• Manage, train, and supervise a large team of chefs, cooks, kitchen staff, and production personnel.
• Ensure effective utilization and safe operation of industrial kitchen machinery and equipment , including combi ovens, steam kettles, tilting bratt pans, industrial fryers, mixers, food processors, blast chillers, vacuum packing machines, refrigeration systems, and other automated equipment.
• Monitor machinery performance and coordinate with the Engineering/Maintenance team for preventive maintenance and breakdown resolution.
• Develop and implement standard recipes, production SOPs, batch processes, portion controls, and quality standards .
• Ensure efficient utilization of manpower, raw materials, equipment, and kitchen capacity.
• Monitor food cost, production yield, wastage, portion control, and raw material consumption.
• Ensure strict adherence to FSSAI, HACCP, GMP, food safety, hygiene, and sanitation standards .
• Coordinate closely with Procurement, Stores, Quality, Operations, and Maintenance teams.
• Maintain adequate production capacity and ensure timely completion and dispatch of orders.
• Lead menu standardization, recipe development, product trials, and large-scale production of new products.
• Identify opportunities for process improvement, mechanization, automation, and productivity enhancement .
• Conduct regular kitchen audits to ensure compliance with operational, hygiene, safety, and quality standards.
• Prepare and review production, consumption, wastage, manpower, and operational reports for management.

Requirements

• 8+ years of experience in large-scale kitchens, central kitchens, industrial kitchens, institutional catering, QSR production, food manufacturing, or high-volume food production.
• Proven experience managing large kitchen/production teams and high-volume food operations .
• Strong hands-on knowledge of industrial kitchen machinery and large-scale food production equipment .
• Good understanding of production planning, batch processing, yield management, food costing, and wastage control.
• Knowledge of FSSAI, HACCP, GMP, food safety, hygiene, and sanitation standards .
• Experience in developing and implementing kitchen SOPs and standardized recipes.
• Strong leadership, manpower planning, communication, and problem-solving skills.
• Ability to work in a fast-paced, production-driven environment.
• Degree/Diploma in Culinary Arts, Hotel Management, or a relevant qualification will be an advantage.

Preferred Background

Candidates from Central Kitchens, Industrial Kitchens, QSR Chains, Large-Scale Catering, Food Manufacturing, Institutional Catering, Cloud Kitchen Networks, or FMCG/Food Production environments will be preferred.