Executive Chef

Company: RK Business Group

Location: Multiple Locations North (Delhi), East (Howrah), West (Mumbai) & South (Chennai)

Experience: 612 Years

CTC: 1012 LPA

Industry Preference: QSR | Casual Dining | Multi-Outlet Restaurant Chains | Similar to Barbeque Nation

About the Role

We are looking for passionate, experienced, and performance-driven Executive Chefs to lead kitchen operations across our restaurant locations in Delhi, Howrah, Mumbai, and Chennai. The ideal candidate will have strong experience in managing high-volume food operations, multi-cuisine kitchens, buffet/live grill concepts, food production, kitchen teams, and stringent food quality standards.

The role requires a hands-on culinary leader who can ensure consistency in taste and presentation while effectively managing food costs, kitchen manpower, hygiene, inventory, and operational efficiency.

Key Responsibilities

- Lead and manage end-to-end kitchen operations for the assigned restaurant/location.
- Ensure consistent food quality, taste, presentation, and adherence to standardized recipes.
- Manage high-volume food production while maintaining service quality and turnaround time.
- Plan and supervise food preparation, buffet operations, live counters, and kitchen service.
- Lead, train, mentor, and develop kitchen teams, including Sous Chefs, CDPs, Commis, and other kitchen staff.
- Ensure optimum kitchen manpower planning and efficient deployment of the team.
- Monitor and control food costs, wastage, portion sizes, and overall kitchen expenses.
- Manage food inventory, stock levels, ordering, receiving, and storage.
- Ensure compliance with food safety, hygiene,



sanitation, and quality standards.
- Implement and maintain HACCP/FSSAI and internal food safety standards.
- Conduct regular kitchen audits and take corrective action to maintain operational excellence.
- Work closely with Operations and Restaurant Management teams to ensure a seamless guest experience.
- Handle vendor coordination and ensure the availability of quality raw materials.
- Drive menu execution, food innovation, and continuous improvement in kitchen processes.
- Monitor kitchen equipment, maintenance requirements, and operational safety.
- Prepare and maintain relevant kitchen MIS, food cost reports, inventory reports, and wastage analysis.
- Ensure adherence to company SOPs and brand standards.

Required Qualifications
- Diploma/Degree in Hotel Management, Culinary Arts, Food Production, or a related field.
- Professional culinary certifications will be an added advantage.
- Knowledge of FSSAI, HACCP, food safety, and hygiene standards is preferred.

Experience
- 6–12 years of relevant experience in professional kitchen operations.
- Robust experience in high-volume restaurant chains, casual dining, QSR, buffet restaurants, live grill concepts, or similar formats.




- Candidates with experience in organizations similar to Barbeque Nation and other established multi-outlet restaurant brands will be preferred.
- Experience in leading and managing large kitchen teams is essential.

Key Skills & Competencies
- Executive Kitchen Operations
- Multi-Cuisine Food Production
- High-Volume Kitchen Management
- Buffet & Live Counter Operations
- Food Quality & Standardization
- Menu Execution & Food Innovation
- Food Cost & Wastage Control
- Inventory & Stock Management
- Kitchen Team Management
- Manpower Planning & Training
- FSSAI & HACCP Compliance
- Food Safety & Hygiene
- Vendor Coordination
- Kitchen SOP Implementation
- Operational Excellence
- Guest Experience Focus

Preferred Candidate Profile
- A hands-on and strong culinary professional with excellent leadership capabilities.
- Proven experience in managing fast-paced, high-volume restaurant kitchens.
- Strong understanding of food costing, inventory control, and wastage reduction.
- Ability to lead, motivate, and develop large kitchen teams.
- Strong focus on quality, hygiene, consistency, and guest satisfaction.
- Willingness to work in a agile, multi-location restaurant environment.

Position Details

Designation: Executive Chef

Experience: 6–12 Years

CTC: 10–12 LPA

Locations:

- North: Delhi
- East: Howrah
- West: Mumbai
- South: Chennai

Industry Preference: Barbeque/Grill Restaurants | Casual Dining | QSR | Multi-Outlet Restaurant Chains | Hospitality

Company Website: https://rkbusinessgroup.com/

Contact No.- (phone hidden)

Mail. id- [email protected]

📌 Executive Chefs (New Delhi)
🏢 R.K Associates u0026 Hoteliers
📍 New Delhi