Executive Chef – QSR Restaurant Position

Job Description – Executive Chef – QSR Restaurant

Position

Executive Chef

Department

Kitchen / Food & Beverage

Industry

Quick Service Restaurant (QSR)

Job Summary

We are looking for an experienced and commercially driven Executive Chef to lead the culinary operations of our QSR restaurant. The Executive Chef will be responsible for menu development, recipe standardization, food quality, kitchen operations, food cost, team management, hygiene, and operational efficiency across the restaurant.

The ideal candidate should have strong experience in high-volume QSR operations and understand the importance of speed, consistency, portion control, food cost, and customer satisfaction.

Key Responsibilities

1. Culinary Operations

• Lead and manage the complete kitchen and food production operations.
• Ensure all food is prepared according to approved recipes, SOPs, and quality standards.
• Maintain consistency in taste, portion size, presentation, and product quality.
• Ensure timely preparation and dispatch of orders during peak business hours.
• Monitor kitchen workflow and improve operational efficiency.
• Develop systems to maintain consistent product quality across shifts and outlets.

2. Menu Development

• Develop and introduce new menu items suitable for QSR operations.
• Improve existing products based on customer feedback, sales performance, and market trends.
• Standardize recipes, ingredients, cooking methods, portion sizes, and plating/packing specifications.
• Conduct product trials and tasting sessions before launching new items.
• Develop seasonal, promotional, and limited-time menu offerings.

3. Food Cost & Inventory Control

• Develop and maintain accurate recipe costing and food-cost standards.
• Control food costs through portion control, proper purchasing, and reduction of wastage.
• Monitor consumption of raw materials and identify abnormal variances.
• Coordinate with the Purchase and Store teams for procurement of ingredients.
• Ensure proper inventory rotation using FIFO/FEFO practices.
• Establish par levels and production requirements based on sales forecasts.
• Conduct regular food-cost and wastage reviews.

4. Team Management

• Recruit, train, supervise, and develop kitchen staff.
• Establish clear responsibilities for Head Chefs, CDPs, Commis Chefs, Kitchen Helpers, and other kitchen personnel.
• Prepare and monitor staff deployment and kitchen schedules.
• Conduct regular training on recipes, cooking methods, hygiene, safety, and SOPs.
• Evaluate staff performance and provide coaching and corrective guidance.
• Build a disciplined, productive, and service-oriented kitchen team.

5. Food Safety & Hygiene

• Ensure compliance with all applicable food safety and hygiene standards.
• Maintain high standards of personal hygiene, kitchen cleanliness, and sanitation.
• Ensure proper food storage, temperature control, labeling, and handling.
• Monitor cleaning and sanitation schedules.
• Ensure safe handling of raw and cooked food to prevent cross-contamination.
• Conduct regular kitchen hygiene and safety inspections.
• Maintain required food safety documentation and records.

6. Standardization & SOPs

• Develop and maintain kitchen SOPs, recipes, preparation guides, and quality standards.
• Establish standardized cooking and preparation procedures.
• Create production charts and batch preparation guidelines.
• Ensure all outlets/branches follow the same recipes and specifications.
• Conduct regular audits to ensure SOP compliance.

7. Quality Control

• Conduct regular food quality checks and tasting.
• Monitor product consistency across all shifts and outlets.
• Investigate customer complaints related to food quality and take corrective action.
• Ensure raw materials meet approved quality specifications.
• Work closely with Operations and Service teams to improve customer satisfaction.

8. QSR Productivity & Efficiency

• Optimize kitchen layouts, workflows, and equipment utilization.
• Reduce preparation and order fulfillment time.
• Monitor production planning based on sales forecasts and peak-hour demand.
• Introduce processes that improve speed of service without compromising quality.
• Identify opportunities to reduce labor and food costs while maintaining standards.

9. Vendor & Product Development

• Work with Purchase and approved vendors to identify suitable ingredients and products.
• Conduct trials and evaluations of new ingredients and equipment.
• Establish quality specifications for key raw materials.
• Negotiate product specifications and support cost-effective sourcing in coordination with management.

10**. New Outlet / Expansion Support**

• Support kitchen setup and operational planning for new outlets.
• Assist with equipment selection and kitchen layout planning.
• Train opening teams and ensure recipe/SOP implementation.
• Conduct pre-opening trials and product testing.
• Ensure new outlets achieve required food quality and operational standards.

Required Skills

• Strong knowledge of QSR kitchen operations and high-volume food production.
• Excellent culinary and menu-development skills.
• Strong knowledge of recipe standardization and food costing.
• Excellent understanding of portion control and wastage management.
• Strong leadership and team-management skills.
• Knowledge of food safety, hygiene, and HACCP principles.
• Good analytical and problem-solving abilities.
• Strong communication and coordination skills.
• Ability to work in a fast-paced, target-driven environment.
• Strong understanding of kitchen equipment and production processes.

Qualifications & Experience

• Diploma/Degree in Culinary Arts, Hotel Management, Food Production, or equivalent preferred.
• 8–12 years of total culinary experience, with significant experience in QSR or high-volume restaurant operations.
• Minimum 3–5 years in a senior culinary leadership position.
• Experience handling multiple outlets or centralized food production will be an advantage.
• Proven experience in menu development, recipe standardization, food costing, and kitchen team management.

Key Performance Indicators (KPIs)

• Food Cost %
• Food wastage %
• Product quality and consistency
• Customer satisfaction
• Order preparation/service time
• Recipe and SOP compliance
• Kitchen hygiene and food safety scores
• Inventory variance
• Labor productivity
• New product success and sales performance
• Kitchen operating efficiency
• Training and staff retention

Reporting To

COO / Operations Head / General Manager

Employment Type

Full-Time

Work Location**: Dehradun**

Working Hours

Rotational/Flexible working hours based on business requirements, including weekends and holidays.

Interested Candidates can share their updated CV with the HR department at [email protected]

Pay: ₹30,000.00 - ₹40,000.00 per month

Work Location: In person