Executive Head Chef

Position Summary

The Executive Head Chef leads all culinary operations, ensuring innovative, high-quality food offerings while optimizing costs and delivering an exceptional dining experience. This role balances culinary creativity with kitchen management and business operations.

Key Responsibilities

Menu Strategy & Culinary Innovation

• Conceptualize and continuously update menus, incorporating seasonal ingredients and current trends
• Develop and refine recipes, presenting dishes that reflect culinary vision and brand identity

Kitchen Leadership & Staff Development

• Lead, supervise, train, and mentor the entire kitchen team, including sous chefs and line cooks
• Promote a positive, high-performing workplace culture and coach individual growth

Food Quality & Operational Oversight

• Ensure consistent quality in taste, presentation, and portion control through regular quality control and tasting
• Oversee kitchen sanitation, hygiene, and food safety practices in compliance with regulations

Inventory & Cost Management

• Monitor inventory, procure ingredients, negotiate with suppliers, and manage stock levels to minimize waste and control costs
• Plan menu pricing and analyze profitability; prepare and review cost reports

Administrative & Strategic Duties

• Handle staffing logistics including scheduling, performance tracking, and HR coordination
• Collaborate on budget planning and operational strategy with senior management
• Address guest feedback, resolve complaints, and adapt offerings accordingly

Cross-Department Coordination

• Work closely with front-of-house staff, event planners, purchasing teams, and management for seamless execution of services and events

Qualifications & Skills

• Culinary degree or equivalent education and formal training preferred; extensive professional experience accepted
• At least 5+ years of kitchen experience with a minimum of 2+ years in a leadership or executive chef role
• Deep knowledge of kitchen operations, food safety regulations, and hygiene certifications (e.g., HACCP, ServSafe)
• Strong leadership, communication, and interpersonal management skills
• Financial literacy in food costing, budgeting, and ordering systems
• Ability to perform under pressure, multitask efficiently, and maintain high standards in fast-paced environments

Job Type: Full-time

Pay: ₹13,407.80 - ₹48,310.58 per month

Benefits:

• Food provided
• Leave encashment
• Provident Fund

Work Location: In person