Job Title : Executive Chef

Department: Kitchen Operations

Reports To: General Manager / Director of Food & Beverage

Job Summary

The Executive Chef is responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, hygiene, cost control, and customer satisfaction. The role includes menu planning, team leadership, inventory management, budgeting, and maintaining compliance with food safety regulations.

Key Responsibilities

- Lead and manage all kitchen operations, ensuring smooth daily production.
- Develop innovative menus and seasonal offerings aligned with business objectives.
- Ensure consistent food quality, presentation, and portion control.
- Recruit, train, supervise, and motivate kitchen staff.
- Schedule kitchen staff to ensure efficient operations.
- Monitor food and labor costs to achieve budget targets.
- Manage inventory, purchasing, and supplier relationships.
- Ensure compliance with food safety, sanitation, and health regulations.
- Maintain kitchen equipment and coordinate preventive maintenance.
- Minimize food waste through effective inventory and production planning.
- Collaborate with the Food & Beverage team on promotions and special events.
- Handle guest feedback and implement corrective actions where necessary.
- Maintain high standards of cleanliness, organization, and workplace safety.

Qualifications

- Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.




- Minimum 8–10 years of culinary experience, including at least 3–5 years in a leadership role.
- Strong knowledge of international and local cuisines.
- Excellent leadership, communication, and team management skills.
- Proficiency in food costing, budgeting, and inventory management.
- Sound understanding of HACCP, food safety, and sanitation standards.
- Ability to work under pressure in a rapid-paced environment.
- Strong organizational and problem-solving skills.

Key Competencies

- Leadership and Team Management
- Culinary Creativity
- Financial and Cost Management
- Menu Engineering
- Food Safety Compliance
- Quality Assurance
- Customer Focus
- Decision-Making
- Time Management
- Attention to Detail

Key Performance Indicators (KPIs)

- Food quality and consistency
- Food cost percentage
- Labor cost management
- Guest satisfaction scores
- Kitchen hygiene audit results
- Staff productivity and retention
- Inventory accuracy and waste reduction
- Compliance with food safety standards

Working Conditions

- Flexible working hours, including weekends and public holidays.
- Standing for extended periods and working in a high-temperature kitchen environment.
- Ability to lift and move kitchen supplies and equipment as required.

Feel free to share your Cv at [email protected]

Pay: ₹25,000.00 - ₹35,000.00 per month

Work Location: In person

📌 Executive Chef (India)
🏢 Arteva Consulting private
📍 India