Executive Chef

Executive Chef – Job Description

• Lead and manage the overall kitchen operations, ensuring smooth and efficient functioning.
• Plan menus, recipes, food presentation, and maintain consistent food quality.
• Supervise kitchen staff, allocate duties, and manage team performance.
• Ensure compliance with food safety, hygiene, and kitchen SOPs.
• Monitor food cost, inventory, wastage, and portion control.
• Coordinate with vendors for quality ingredients and timely procurement.
• Train and develop the kitchen team on cooking standards and processes.
• Drive innovation in menu planning and introduce new dishes based on customer preferences.
• Ensure timely preparation and service during peak hours and events.
• Maintain high standards of cleanliness, discipline, and kitchen safety.

Pay: ₹50,000.00 - ₹70,000.00 per month

Work Location: In person