Executive Chefs

Executive Chef

Company: RK Business Group
Location: Multiple Locations North (Delhi), East (Howrah), West (Mumbai) & South (Chennai)
Experience: 612 Years
CTC: 1012 LPA
Industry Preference: QSR | Casual Dining | Multi-Outlet Restaurant Chains | Similar to Barbeque Nation

About the Role

We are looking for passionate, experienced, and performance-driven Executive Chefs to lead kitchen operations across our restaurant locations in Delhi, Howrah, Mumbai, and Chennai. The ideal candidate will have strong experience in managing high-volume food operations, multi-cuisine kitchens, buffet/live grill concepts, food production, kitchen teams, and stringent food quality standards.

The role requires a hands-on culinary leader who can ensure consistency in taste and presentation while effectively managing food costs, kitchen manpower, hygiene, inventory, and operational efficiency.

Key Responsibilities

• Lead and manage end-to-end kitchen operations for the assigned restaurant/location.
• Ensure consistent food quality, taste, presentation, and adherence to standardized recipes.
• Manage high-volume food production while maintaining service quality and turnaround time.
• Plan and supervise food preparation, buffet operations, live counters, and kitchen service.
• Lead, train, mentor, and develop kitchen teams, including Sous Chefs, CDPs, Commis, and other kitchen staff.
• Ensure optimum kitchen manpower planning and efficient deployment of the team.
• Monitor and control food costs, wastage, portion sizes, and overall kitchen expenses.
• Manage food inventory, stock levels, ordering, receiving, and storage.
• Ensure compliance with food safety, hygiene, sanitation, and quality standards.
• Implement and maintain HACCP/FSSAI and internal food safety standards.
• Conduct regular kitchen audits and take corrective action to maintain operational excellence.
• Work closely with Operations and Restaurant Management teams to ensure a seamless guest experience.
• Handle vendor coordination and ensure the availability of quality raw materials.
• Drive menu execution, food innovation, and continuous improvement in kitchen processes.
• Monitor kitchen equipment, maintenance requirements, and operational safety.
• Prepare and maintain relevant kitchen MIS, food cost reports, inventory reports, and wastage analysis.
• Ensure adherence to company SOPs and brand standards.

Required Qualifications

• Diploma/Degree in Hotel Management, Culinary Arts, Food Production, or a related field.
• Professional culinary certifications will be an added advantage.
• Knowledge of FSSAI, HACCP, food safety, and hygiene standards is preferred.

Experience

• 6–12 years of relevant experience in professional kitchen operations.
• Strong experience in high-volume restaurant chains, casual dining, QSR, buffet restaurants, live grill concepts, or similar formats.
• Candidates with experience in organizations similar to Barbeque Nation and other established multi-outlet restaurant brands will be preferred.
• Experience in leading and managing large kitchen teams is essential.

Key Skills & Competencies

• Executive Kitchen Operations
• Multi-Cuisine Food Production
• High-Volume Kitchen Management
• Buffet & Live Counter Operations
• Food Quality & Standardization
• Menu Execution & Food Innovation
• Food Cost & Wastage Control
• Inventory & Stock Management
• Kitchen Team Management
• Manpower Planning & Training
• FSSAI & HACCP Compliance
• Food Safety & Hygiene
• Vendor Coordination
• Kitchen SOP Implementation
• Operational Excellence
• Guest Experience Focus

Preferred Candidate Profile

• A hands-on and strong culinary professional with excellent leadership capabilities.
• Proven experience in managing fast-paced, high-volume restaurant kitchens.
• Strong understanding of food costing, inventory control, and wastage reduction.
• Ability to lead, motivate, and develop large kitchen teams.
• Strong focus on quality, hygiene, consistency, and guest satisfaction.
• Willingness to work in a dynamic, multi-location restaurant environment.

Position Details

Designation: Executive Chef
Experience: 6–12 Years
CTC: 10–12 LPA
Locations:

• North: Delhi
• East: Howrah
• West: Mumbai
• South: Chennai

Industry Preference: Barbeque/Grill Restaurants | Casual Dining | QSR | Multi-Outlet Restaurant Chains | Hospitality

Company Website: https://rkbusinessgroup.com/

Contact No.- 8881500302

Mail. id- [email protected]