Job Title: Executive Chef - Indian Cuisine

Department: Culinary
Reports To: General Manager

Job Summary

The Executive Chef - Indian Cuisine is responsible for leading all Indian kitchen operations, ensuring authentic flavors, high food quality, cost control, and exceptional guest dining experiences. The role involves menu planning, team leadership, hygiene compliance, and coordination with F&B; and procurement.

Key Responsibilities
- Oversee day-to-day operations of the Indian kitchen (North, South, Tandoor, Regional)
- Design and curate menus aligned with hotel standards and guest preferences
- Maintain consistency, taste, presentation, and authenticity of Indian cuisine
- Manage food cost, portion control, and wastage reduction
- Supervise, train, and develop kitchen brigade
- Ensure strict adherence to food safety, hygiene, and HACCP standards
- Coordinate with Purchase and Stores for quality raw materials and inventory control
- Handle banquet, buffet, à la carte, and special event menus




- Conduct daily kitchen briefings and quality checks
- Collaborate with F&B; service team for smooth operations
- Plan festivals, promotions, and special Indian food events
- Ensure compliance with brand SOPs and statutory regulations

Skills & Competencies
- Strong expertise in Indian regional cuisines
- Excellent leadership and team-management skills
- Menu engineering and food costing knowledge
- High standards of hygiene and kitchen discipline
- Creativity with a commercial mindset
- Ability to work under pressure in a hotel workplace

Qualifications & Experience
- Degree / Diploma in Culinary Arts or Hotel Management
- 10-15 years of culinary experience in hotels or luxury restaurants
- Minimum 4-5 years as Executive Chef / Indian Master Chef / Head Chef
- Experience in multi-outlet or banquet operations preferred

Pay: ₹100,000.00 - ₹150,000.00 per month

Work Location: In person

📌 Indian Executive Chef (Mumbai)
🏢 Binge Consulting
📍 Mumbai