Executive Chef

Roles & Responsibilities

Manage overall kitchen operations and ensure smooth day-to-day functioning.

Maintain food quality, taste, presentation, and consistency as per company standards.

Handle food costing, portion control, and cost management.

Manage inventory, stock ordering, and kitchen material requirements.

Monitor food wastage and implement effective cost-control measures.

Ensure proper food storage, hygiene, sanitation, and food safety standards.

Lead, train, and supervise kitchen staff to maintain operational efficiency.

Coordinate with the restaurant management team for daily operations.

Monitor stock levels and ensure timely ordering of kitchen ingredients.

Ensure compliance with company SOPs and food safety guidelines.

Maintain kitchen equipment and ensure proper utilization of resources.

Support menu execution and maintain consistency across all food sections.

Preferred Candidate Profile

Minimum 35 years of experience in kitchen operations within the hospitality industry.

Candidates currently working as CDP (Chef de Partie) or Senior DCDP (Senior Demi Chef de Partie) with strong kitchen-handling experience will be preferred.

Good knowledge of food costing, portion control, and wastage management.

Experience in inventory management, stock ordering, and kitchen operations.

Strong knowledge of food hygiene, safety, and sanitation standards.

Ability to handle and train kitchen staff effectively.

Experience in buffet restaurants, casual dining, or organised restaurant chains will be an advantage.

Strong leadership, coordination, and time-management skills.

Ability to work in a fast-paced restaurant environment.

Benefits: Salary + Service Charge + Food