Executive Chef

Job Description: Executive Chef

1. Job Details

Particulars

Details

Job Title: Executive Chef

Department: Food Production / Kitchen Operations

Location: Vasanta Bhavan, Chennai

Reports To: Operations Head / Director

Supervises

Sous Chefs, CDPs, DCDPs, Commis Chefs, Kitchen Assistants and other kitchen personnel

Job Purpose

To lead and manage kitchen operations across assigned outlets, ensuring consistent food quality, authentic taste, hygiene, customer satisfaction, cost efficiency and compliance with food safety standards.

2. Job Summary

The Executive Chef is responsible for the overall management of kitchen operations at Vasanta Bhavan. The role involves menu planning, standardisation of recipes, food quality control, manpower planning, kitchen team development, inventory management, food cost control and compliance with food safety requirements.

The Executive Chef must ensure that every dish served meets Vasanta Bhavan's standards for taste, freshness, presentation, portion size and consistency, while maintaining operational efficiency and profitability. The role also requires close coordination with Operations, Purchase, Stores, HR, Food Safety and Maintenance teams to deliver a consistent dining experience across outlets.

3. Key Responsibilities

3.1 Kitchen Operations Management

• Oversee daily kitchen operations across assigned outlets.
• Ensure timely preparation and service of breakfast, lunch, dinner and special menus.
• Maintain standard operating procedures (SOPs) for food preparation and service readiness.
• Ensure proper allocation of kitchen stations, equipment and manpower.
• Monitor peak-hour production and minimise delays in food dispatch.

3.2 Food Quality and Standardisation

• Maintain consistent taste, texture, aroma, freshness and presentation.
• Standardise recipes, ingredient quantities, cooking methods and portion sizes.
• Conduct regular food tasting and quality checks.
• Ensure correct handling of raw materials and finished products.
• Investigate customer complaints related to food and implement corrective actions.

3.3 Menu Planning and Innovation

• Develop and review menus based on customer preferences, seasonal availability and business requirements.
• Introduce new dishes and improve existing recipes without compromising brand identity.
• Evaluate ingredient availability, recipe costs and selling-price implications.
• Conduct trials for new products and seasonal or festive menus.
• Maintain recipe cards, preparation specifications and approved menu standards.

3.4 Cost Control and Productivity

• Monitor food cost, consumption, yield and portion control.
• Reduce food wastage, spoilage, overproduction and pilferage.
• Plan production based on sales trends and anticipated customer demand.
• Review high-cost ingredients and identify opportunities for savings without affecting quality.
• Support budgeting, cost analysis and kitchen productivity improvement.

3.5 Inventory and Equipment Management

• Coordinate daily and periodic kitchen stock requirements with Purchase and Stores.
• Ensure proper receiving, inspection, storage, labelling and stock rotation.
• Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out), as applicable.
• Monitor critical stock levels and prevent shortages or excessive stocking.
• Ensure kitchen equipment is maintained, cleaned and used safely.

4. Team Management

The Executive Chef is responsible for building a disciplined, skilled and productive kitchen team that consistently delivers Vasanta Bhavan's food quality standards.

Responsibility

Key Activities

Manpower Planning

Prepare duty rosters, shift allocations and station-wise deployment based on business volume.

Task Allocation

Assign responsibilities to Sous Chefs, CDPs, DCDPs, Commis Chefs and kitchen support staff.

Training and Development

Train employees in recipes, cooking techniques, portion control, hygiene, food safety and SOPs.

Performance Management

Set individual and team targets; review productivity, quality, attendance and discipline.

Coaching and Mentoring

Develop junior chefs and identify employees for career progression and succession planning.

Discipline and Conduct

Enforce punctuality, professional behaviour, uniform standards and kitchen discipline.

Team Motivation

Encourage teamwork, accountability, communication and a service-oriented attitude.

Conflict Resolution

Resolve interpersonal and operational conflicts fairly and promptly.

Skill Assessment

Conduct periodic practical assessments and identify training needs.

Employee Safety

Ensure safe work practices, proper use of protective equipment and accident prevention.

5. Compliance and Reporting

5.1 Compliance Responsibilities

• Food safety: Ensure compliance with applicable FSSAI requirements, food safety procedures and internal standards.
• Personal hygiene: Enforce handwashing, appropriate uniforms, protective equipment and illness-reporting procedures.
• Food storage: Monitor temperature controls, date labelling, segregation and safe storage of ingredients.
• Cleaning and sanitation: Ensure adherence to cleaning schedules and documented sanitation procedures.
• Cross-contamination prevention: Maintain separation of raw and cooked foods, appropriate utensils and safe handling practices.
• Waste management: Ensure correct disposal of food waste and compliance with outlet waste-management procedures.
• Equipment safety: Ensure safe equipment operation, preventive maintenance and prompt reporting of defects.
• Documentation: Maintain accurate kitchen records and ensure that required checklists are completed.
• Internal audits: Support food safety inspections, operational audits and corrective action follow-ups.

Pay: ₹50,000.00 - ₹100,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person