Summary:

We are looking for an experienced and hands-on Executive Chef to lead the operations of our large-scale Central / Industrial Kitchen. The ideal candidate will have strong experience in high-volume food production, industrial kitchen machinery, production planning, team management, food safety, and cost control.

This role requires a chef who can combine strong culinary expertise with an understanding of large-scale production systems, kitchen automation, machinery utilization, process standardization, and operational efficiency.

Key Responsibilities

- Lead and manage the complete operations of a large-scale Central / Industrial Kitchen.
- Plan and execute high-volume daily food production while maintaining consistency in taste, quality, and presentation.
- Develop production plans based on business requirements, orders, capacity, and dispatch schedules.
- Manage, train, and supervise a large team of chefs, cooks, kitchen staff, and production personnel.
- Ensure effective utilization and safe operation of industrial kitchen machinery and equipment, including combi ovens, steam kettles, tilting bratt pans, industrial fryers, mixers, food processors, blast chillers, vacuum packing machines, refrigeration systems, and other automated equipment.
- Monitor machinery performance and coordinate with the Engineering/Maintenance team for preventive maintenance and breakdown resolution.
- Develop and implement standard recipes, production SOPs, batch processes, portion controls, and quality standards.
- Ensure efficient utilization of manpower, raw materials, equipment, and kitchen capacity.
- Monitor food cost, production yield, wastage, portion control, and raw material consumption.
- Ensure strict adherence to FSSAI, HACCP, GMP, food safety, hygiene, and sanitation standards.




- Coordinate closely with Procurement, Stores, Quality, Operations, and Maintenance teams.
- Maintain adequate production capacity and ensure timely completion and dispatch of orders.
- Lead menu standardization, recipe development, product trials, and large-scale production of new products.
- Identify opportunities for process improvement, mechanization, automation, and productivity enhancement.
- Conduct regular kitchen audits to ensure compliance with operational, hygiene, safety, and quality standards.
- Prepare and review production, consumption, wastage, manpower, and operational reports for management.

Requirements

- 8+ years of experience in large-scale kitchens, central kitchens, industrial kitchens, institutional catering, QSR production, food manufacturing, or high-volume food production.
- Proven experience managing large kitchen/production teams and high-volume food operations.
- Strong hands-on knowledge of industrial kitchen machinery and large-scale food production equipment.
- Positive understanding of production planning, batch processing, yield management, food costing, and wastage control.
- Knowledge of FSSAI, HACCP, GMP, food safety, hygiene, and sanitation standards.
- Experience in developing and implementing kitchen SOPs and standardized recipes.
- Strong leadership, manpower planning, communication, and problem-solving skills.
- Ability to work in a fast-paced, production-driven environment.
- Degree/Diploma in Culinary Arts, Hotel Management, or a relevant qualification will be an advantage.

Preferred Background

Candidates from Central Kitchens, Industrial Kitchens, QSR Chains, Large-Scale Catering, Food Manufacturing, Institutional Catering, Cloud Kitchen Networks, or FMCG/Food Production environments will be preferred.

📌 Executive Chef (Chennai)
🏢 Aditya Group India
📍 Chennai