KEY RESPONSIBILITIES

Multi-Outlet Operations

- Manage kitchen operations across multiple outlets

- Maintain consistent taste, quality, portion size and presentation

- Conduct regular outlet visits and kitchen audits

- Coordinate with outlet chefs and kitchen managers

- Identify operational issues and implement corrective measures

Central / Bulk Kitchen
- Plan and manage large-scale food production

- Handle bulk production of Chutneys, Sauces, Gravies & Masalas

- Oversee Momos, Spring Rolls and ready-to-cook products

- Coordinate bakery and other food-production requirements

- Plan outlet-wise production and dispatch

- Establish efficient storage, packing and distribution systems

SOP & Standardization
- Develop and implement complete Kitchen SOPs

- Create standardized recipes with exact measurements

- Prepare recipe cards, production sheets and portion-control guidelines

- Standardize cooking, packing, storage and handling procedures

- Train outlet chefs and kitchen teams on SOP implementation

Costing & Inventory
- Develop food costing and recipe costing

- Control food wastage and raw-material consumption

- Monitor yield and portion control

- Coordinate with purchase and inventory teams





- Maintain efficient production planning and stock levels

Team Management
- Lead and train central kitchen and outlet kitchen teams

- Build a structured kitchen hierarchy

- Conduct regular staff training

- Monitor performance, discipline and productivity

Quality & Food Safety
- Maintain consistent quality across all outlets

- Implement hygiene and food-safety standards

- Establish quality-control systems

- Monitor storage, shelf life and product handling

CANDIDATE REQUIREMENTS
- 7–12 years of relevant experience

- Previous experience as Executive Chef / Corporate Chef / Cluster Chef / Central Kitchen Chef preferred

- Must have experience managing multiple outlets

- Robust experience in bulk/central kitchen operations

- Proven experience in SOP development and recipe standardization

- Strong knowledge of food costing, inventory and wastage control

- Excellent leadership and team-management skills

- Experience in QSR, restaurant chains, central kitchens or food-production businesses preferred

- Should be capable of setting up and managing kitchen systems independently

Pay: ₹45,000.00 - ₹70,000.00 per month

Work Location: In person

📌 Executive Chef – Multi-Outlet & Central Kitchen Operations (Kota)
🏢 Pattal Restaurant
📍 Kota