Role & responsibilities

1. Culinary Leadership &
- Menu Management

- Menu Engineering &
- Innovation:

Design, test, and price multi-cuisine menus (North Indian, Tandoori, Chinese, Continental, and local Maharashtrian/Sindhi favorites) tailored to market demand.

- Banquet &

- Catering Operations:

Oversee culinary planning and execution for large-scale banquet events, weddings, and partiesmanaging high-volume output while maintaining quality.

- Recipe Standardisation: Establish standard recipes, yield tests, and presentation standards to ensure consistent taste, portion size, and presentation.

1. Kitchen Operations &
- Cost Control

- Food Cost Management: Monitor food costs strictly, aim for target margins (typically maintaining food cost within 28%32%), and minimize wastage across all stations.

- Inventory &
- Vendor Procurement:

Work with the purchase team to source fresh, quality raw materials; manage stock rotation (FIFO); and negotiate pricing with local suppliers.

- Kitchen Administration: Manage kitchen operating budgets, equipment maintenance schedules, and capital expenditure needs for kitchen machinery.

1. Team Management &
- Development

- Brigade Leadership: Lead, mentor, and manage a team of Sous Chefs, Station Chefs (CDPs), Commis cooks, and kitchen stewards (1535+ staff).

- Duty Roster &
- Workload Distribution:

Plan shift rosters, manage overtime, approve leaves, and optimize kitchen staffing levels according to occupancy and banquet bookings.

- Training &

- Upskilling:

Conduct regular culinary and safety training sessions to upgrade line cooks' skills and maintain high execution speed.

1. Hygiene, Safety &
- Compliance

- Food Safety Standards: Enforce strict adherence to FSSAI regulations, HACCP guidelines, and sanitation policies across storage, prep, and cooking areas.

- Kitchen Audits: Conduct daily cleanliness and safety inspections of walk-in coolers,



dry stores, cooking lines, and garbage disposal areas.

Preferred candidate profile

1. Education &
- Qualifications

- Degree / Diploma: Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts from a recognized institute (e.g., IHM or reputed hospitality colleges).

- Certifications: Valid FSSAI Food Safety Supervisor Certificate or HACCP certification is highly preferred.

1. Experience Requirements

- Total Experience: 10 to 15 years in kitchen operations at reputed hotels, high-volume standalone restaurants, or large banquet properties.

- Leadership Tenure: At least 3 to 5 years of proven experience as an Executive Chef or Head / Senior Executive Sous Chef managing a full kitchen team.

- Banquet Expertise: Robust, demonstrable background in managing high-capacity banquet culinary operations (catering to events of 500–1,500+ guests).

1. Core Competencies &
- Skills

- Multi-Cuisine Mastery: Expert knowledge in North Indian, Mughlai, Chinese, and Indian banquet menus. Familiarity with local region preferences (wedding party menus common in Ulhasnagar/Kalyan) is a strong advantage.

- Commercial Acumen: Strong understanding of kitchen P&L;, food cost accounting, yield management, and inventory software.

- Leadership Under Pressure: Proven ability to handle peak dinner hours, concurrent banquet functions, and emergency kitchen situations calmly.

- Languages: Working knowledge of Hindi and Marathi (essential for managing kitchen staff and local vendors), along with functional English for operational documentation and guest interaction.

1. Operational &
- Local Fit

- Location Preference: Candidates residing in or willing to commute to Ulhasnagar, Kalyan, Ambernath, Dombivli, or Thane.

- Flexibility: Readiness to work long hours, split shifts, weekends, and festival seasons, which represent peak business periods in the hospitality industry.

Perks and benefits

📌 Executive Chef (Mumbai)
🏢 Mindspace Developers
📍 Mumbai