Position : Executive Chef Department : Kitchen Operations Industry : Hospitality / Restaurant / Lounge / Café

Role Overview

The Executive Chef will lead and manage the entire kitchen operations, ensuring high-quality food preparation, menu innovation, staff training, and strict hygiene standards. The chef must be experienced in Continental or Multicuisine menus , with strong leadership and operational skills.

Key Responsibilities1. Kitchen Operations & Menu

- Plan and design Continental / Multicuisine menus as per brand standards.
- Develop recent dishes, seasonal menus, and food presentations.
- Ensure consistency in taste, portion, and quality across all dishes.

2. Team Leadership

- Supervise and guide CDPs, DCDPs, commis, and kitchen helpers.
- Schedule staff, assign duties, and ensure smooth production during service hours.
- Train kitchen staff on recipes, hygiene, and food safety standards.

3. Quality & Hygiene

- Maintain FSSAI standards , proper food storage, and sanitation.
- Ensure HACCP guidelines and kitchen cleanliness at all times.
- Monitor stock levels, food costing, and minimize wastage.

4. Inventory & Cost Control

- Oversee inventory,



ordering of raw materials, and vendor coordination.
- Maintain food cost within target and control pilferage.
- Keep daily production and wastage reports updated.

5. Coordination

- Work closely with Restaurant Manager for smooth service.
- Coordinate with Purchase, Store, and Management teams.
- Handle kitchen audits, staff issues, and operations challenges.

6. Customer Experience

- Ensure high-quality food that meets customer expectations.
- Interact with guests occasionally for feedback.
- Monitor online customer reviews and improve dishes accordingly.

Required Qualifications & Skills

- Proven experience as an Executive Chef / Sous Chef in Continental or Multicuisine.
- Strong leadership and kitchen management skills.
- Expertise in Continental, Italian, Indian, and fusion cuisines (as per requirement).
- Excellent knowledge of food safety standards.
- Menu planning, costing, and inventory management skills.

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits :

- Food provided

Work Location: In person

📌 Executive Chef (Ambala)
🏢 PYRAMID
📍 Ambala