executive Chef multi cusine

Executive Chef – Multi-Cuisine

Culinary Leadership | Menu Strategy | Kitchen Operations

Position Overview

Position: Executive Chef – Multi-Cuisine Department: Culinary / Kitchen

Reports to: General Manager / Operations Director / Management

Experience: 10–15+ years in professional kitchens, including significant multi-cuisine leadership experience

Job Summary

We are seeking an accomplished, commercially aware Executive Chef to lead all culinary operations across a multi-cuisine restaurant. The ideal candidate will bring broad expertise across Indian and international cuisines, strong kitchen leadership, menu innovation and financial management. The role requires the ability to maintain consistent quality across kitchen sections, develop commercially successful menus, build a high-performing team and deliver an excellent guest experience.

Key Responsibilities

· Lead and oversee all kitchen sections and cuisine categories, ensuring consistent food quality, flavour, presentation and service standards.

· Plan, develop and periodically refresh menus across relevant cuisines, including Indian and regional Indian, tandoor, Asian, Continental, European and other concepts offered by the restaurant.

· Create signature dishes, seasonal menus, tasting menus, chef’s specials and menus for private dining, banquets and special events.

· Ensure menus reflect the restaurant’s positioning, target clientele, ingredient availability and commercial objectives.

· Standardise recipes, portion sizes, plating, preparation methods and kitchen SOPs across all sections.

· Oversee daily mise en place, production planning, kitchen workflow, service coordination and timely food dispatch.

· Work closely with section heads and specialist chefs to ensure each cuisine is executed authentically and to the required standard.

· Demonstrate sufficient technical understanding of core cooking methods across cuisines and ensure specialist sections are led by appropriately skilled chefs.

· Manage recruitment, training, performance reviews, staff deployment, duty rosters and succession planning for the culinary team.

· Establish a collaborative, disciplined and professional kitchen culture, with clear accountability and communication.

· Prepare and manage food-cost budgets, monitor food-cost percentages and gross margins, and take corrective action when required.

· Oversee recipe costing, menu engineering, purchasing, supplier negotiations, receiving standards, stock rotation and inventory audits.

· Control food wastage, monitor portion sizes and reduce avoidable costs without compromising quality.

· Maintain compliance with applicable FSSAI requirements and internal standards for hygiene, sanitation, allergen handling, food storage and temperature control.

· Conduct regular kitchen inspections and ensure equipment is safe, clean, maintained and fit for use.

· Coordinate with restaurant operations, service, bar, sales and events teams to plan launches, promotions, guest experiences and special occasions.

· Review guest feedback, resolve food-related complaints and use feedback and sales data to improve menus and service.

· Monitor kitchen performance through regular reporting on food costs, wastage, sales mix, quality, staffing and guest satisfaction.

· Stay informed about culinary trends, techniques, ingredient developments and competitor offerings relevant to the restaurant.

Required Skills & Qualifications

· Formal culinary qualification or equivalent professional training preferred.

· 10–15+ years of professional kitchen experience, including substantial experience leading multi-cuisine operations.

· Broad practical knowledge of Indian and international cuisines offered by the establishment.

· Proven ability to lead specialist section chefs while maintaining a consistent overall culinary standard.

· Strong menu development, recipe standardisation, menu engineering and food-costing skills.

· Demonstrated experience in inventory control, purchasing, supplier management and wastage reduction.

· Strong people-management, coaching, communication and problem-solving skills.

· Sound understanding of food safety, hygiene, allergen management and applicable regulatory requirements.

· Ability to perform effectively in a high-volume, guest-focused restaurant environment.

· Commercial awareness and the ability to balance culinary creativity with profitability.

Key Performance Indicators (KPIs)

· Guest satisfaction, food reviews and resolution of food-related complaints.

· Food-cost percentage, gross margin and menu profitability against agreed targets.

· Food wastage, stock variance and inventory accuracy.

· Consistency of taste, portioning, presentation and service timing.

· Compliance with food-safety, hygiene and audit standards.

· Staff productivity, training completion, retention and team stability.

· Successful launch and performance of new menus, dishes and culinary promotions.

· Effectiveness of kitchen planning, interdepartmental coordination and event execution.

Working Relationships

· General Manager / Operations Director: budgets, performance reviews, guest experience and business priorities.

· Sous Chefs and Section Heads: daily kitchen operations, standards, training and execution.

· Procurement and Stores: supplier quality, pricing, stock levels and purchasing.

· Restaurant Service and Events Teams: menu communication, special requests, private dining and event delivery.

Role Expectations

The Executive Chef is accountable for the overall culinary performance of the restaurant. The role requires hands-on leadership, structured systems and the ability to delegate specialist cuisine execution to qualified section leaders. The chef should combine creativity and authenticity with disciplined operational management, financial accountability and a guest-first approach.

Pay: ₹25,000.00 - ₹60,000.00 per month

Benefits:

• Flexible schedule
• Paid time off
• Provident Fund

Work Location: In person