Executive Chef

Job description

Lead and manage overall kitchen operations Plan and develop menus based on business requirements and customer preferences Ensure consistent taste, quality, presentation and portion control Manage kitchen staff including Sous Chef, CDP, Commis and other kitchen team members Train and mentor kitchen staff to improve performance and productivity Monitor food preparation, cooking and plating standards Ensure compliance with food safety, hygiene and sanitation standards Manage food cost, wastage and inventory effectively Coordinate with procurement and vendors for quality raw materials Develop and maintain standard recipes and kitchen SOPs Conduct regular kitchen audits and ensure operational standards are followed Manage kitchen costing, budgeting and productivity Support new outlet openings, menu launches and kitchen setup Identify operational issues and implement corrective actions Ensure smooth coordination between kitchen, operations and management teams Pay: ₹49,000.00 - ₹59,000.00 per month Benefits: • Provident Fund Work Location: In person