We are looking for an experienced, hands-on, and results-driven Executive Chef to take full ownership of our kitchen operations. In this role, you will be responsible for leading daily kitchen workflows, maintaining food quality and consistency, driving team productivity, managing food costs, and upholding top-tier hygiene standards.

Key Responsibilities

- Operational Leadership &
- Execution:

- Oversee and manage day-to-day kitchen operations from prep to final pass.

- Optimize kitchen turnaround times (KOT) during peak hours to ensure fast, productive service.

- Ensure consistent quality, portion size, and presentation across every single order.

- Team Management &

- Training:

- Manage kitchen staff shifts, scheduling, and task allocations.

- Train line cooks, commis chefs, and support staff on standard operating procedures (SOPs).

- Maintain discipline, high morale, and smooth coordination between kitchen and service teams.

- Inventory, Cost Control &

- Wastage:

- Plan daily and weekly raw material requirements; inspect supplier deliveries for quality.

- Implement strict portion control and waste reduction methods to maintain targeted food costs.

- Maintain accurate inventory records and monitor stock consumption.

- Menu Engineering &

- Standard Recipes:





- Develop and refine standard recipe cards (ingredients, prep steps, yield) for consistency.

- Introduce high-demand menu items and seasonal specials tailored to customer preferences.

- Hygiene, Food Safety &

- Maintenance:

- Ensure strict compliance with food safety regulations (FSSAI) and cleanliness standards.

- Maintain daily sanitation checklists for workstations, deep freezers, and storage areas.

- Oversee routine maintenance and proper handling of all kitchen equipment.

Qualifications &

- Requirements

- Degree or Diploma in Culinary Arts/Hotel Management, or equivalent hands-on industry experience.

- Minimum 7–10 years of professional culinary experience, including at least 2–3 years as an Executive Chef, Head Chef, or Senior Sous Chef.

- Proven expertise in multi-cuisine setups (e.g., North Indian, Street Food/Chaat, Continental/Fast Food).

- Strong background in food costing, inventory management, and kitchen logistics.

- Exceptional leadership, problem-solving skills, and the ability to thrive in a high-volume, fast-paced environment.

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Executive Chef (Vrindavan)
🏢 Shri ji foods
📍 Vrindavan