The Executive Chef is responsible for overseeing all culinary operations, ensuring exceptional food quality, consistency, and presentation while managing kitchen staff, costs, and compliance with health and safety standards. This role combines creative leadership with strong operational and financial management.

Key Responsibilities
Develop, plan, and execute menus that align with the brand, concept, and seasonal availability
Lead, train, and supervise all kitchen staff, fostering a positive and skilled work workplace
Maintain high standards of food quality, taste, and presentation
Oversee food purchasing, inventory control, and vendor relationships
Manage food and labor costs to meet budget and profitability targets
Ensure compliance with all health,



safety, sanitation, and food-handling regulations
Establish and enforce standardized recipes, portion control, and plating guidelines
Collaborate with management on special events, promotions, and menu pricing
Monitor kitchen equipment and coordinate maintenance or replacement as needed
Stay current with culinary trends, techniques, and industry best practices

Job Types: Full-time, Permanent

Pay: ₹25,535.36 - ₹35,000.00 per month

Perks:
Food provided

Work Location: In person

📌 Executive Chef Dwarka (India)
🏢 Shantimohan School
📍 India