Executive Chef

Location: Chandigarh, India
Department: Food Production / Kitchen
Position: Executive Chef

Job Summary

We are looking for an experienced and creative Executive Chef specializing in Italian and Continental cuisine to lead kitchen operations, ensure consistent food quality, and maintain the highest standards of hygiene, presentation, and guest satisfaction. The ideal candidate should have strong culinary expertise, leadership skills, menu planning experience, and the ability to manage kitchen teams while maintaining operational efficiency and cost control.

Key Responsibilities

• Lead and manage daily kitchen operations, ensuring smooth food production and timely service.
• Develop, plan, and execute Italian and Continental menus according to restaurant standards and guest preferences.
• Prepare and supervise a wide range of dishes, including pasta, risotto, pizzas, soups, sauces, salads, grilled items, seafood, and continental main courses.
• Ensure consistency in taste, quality, portion sizes, and food presentation.
• Supervise, train, and motivate kitchen staff, including Sous Chefs, Chef de Partie, Commis, and other team members.
• Maintain food cost, inventory control, portion management, and minimize food wastage.
• Monitor stock levels, manage procurement requirements, and ensure proper storage of ingredients.
• Implement and maintain food safety, hygiene, sanitation, and FIFO procedures.
• Ensure compliance with kitchen SOPs and applicable food safety standards.
• Coordinate with the restaurant management and service team to ensure guest satisfaction and efficient service.
• Introduce new dishes, seasonal specials, and innovative culinary concepts.
• Monitor kitchen equipment maintenance and ensure a clean, organized, and safe working environment.
• Manage kitchen scheduling, staff allocation, and performance to ensure operational efficiency.

Requirements

• 5–8 years of relevant culinary experience, preferably in hotels, fine-dining restaurants, or premium dining establishments.
• Proven experience in Italian and Continental cuisine.
• Strong knowledge of culinary techniques, menu development, food costing, and kitchen management.
• Excellent leadership, team management, and communication skills.
• Knowledge of inventory management, purchasing, and cost control.
• Good understanding of food safety, hygiene, sanitation, and FIFO procedures.
• Ability to perform effectively under pressure and manage high-volume kitchen operations.
• Creative mindset, attention to detail, and commitment to food quality.
• Flexibility to work shifts, weekends, and holidays as required.

Preferred Qualifications

• Diploma or degree in Culinary Arts, Hotel Management, or a related field.
• Previous experience as a Head Chef, Executive Chef, or Sous Chef in a reputed hotel or restaurant.
• Experience in menu engineering, staff training, and kitchen budget management.

What We Offer

• Opportunity to lead and develop a professional kitchen team.
• A dynamic and growth-oriented work environment.
• Competitive salary based on experience and expertise.
• Opportunities for professional development and culinary innovation.

Pay: Up to ₹50,000.00 per month

Work Location: In person