Position Title

Executive Chef

Department

Culinary / Food & Beverage

Reports To

Operations Head/ Owner

Supervises

CDP, DCDP, Commis, Stewards

Experience Required

Minimum 10 Years (5-6+ in senior culinary leadership)

Cuisine Expertise

Multi-Cuisine: Indian, Continental, Asian, Arabic & more

Compliance

FSSAI Level 3 / Advanced Food Safety Certification preferred

Employment Type

Full-Time | CTC Negotiable based on experience

**

The Executive Chef is the highest culinary authority in the organisation, responsible for setting the vision, standards, and culture of the entire kitchen operation. Beyond the pass, this role demands strategic thinking — shaping the brand's culinary identity, controlling costs across departments, building a world-class kitchen team, and ensuring that every dish leaving the kitchen reflects the restaurant's commitment to quality. The Executive Chef is both a creative leader and a sharp business operator.

KEY RESPONSIBILITIES

1. Culinary Vision & Brand Identity

- Define and drive the overall culinary direction and food philosophy of the restaurant.
- Create signature menus across all dining formats — à la carte, buffet, banquets, seasonal specials, and tasting menus.
- Stay ahead of global food trends; introduce creative techniques, ingredients, and presentations.
- Ensure all cuisines — Indian (regional), Continental, Asian, Mediterranean, and others — meet the highest standards of authenticity and creativity.
- Build a distinct culinary brand identity that differentiates the restaurant in a competitive market.

2. Kitchen Operations & Quality Control

- Oversee all kitchen sections and outlets; ensure flawless service across all meal periods.
- Establish and enforce plating standards, portion sizes,



and service consistency across every shift.
- Conduct daily kitchen walkthroughs; address quality, hygiene, and operational issues in real time.
- Lead pre-service briefings to align kitchen and front-of-house teams on specials, covers, and service goals.
- Be present during peak service periods; step in on the line when required.

3. Menu Engineering & Standardisation

- Develop, document, and maintain standardised recipe cards (SRCs) for all menu items.
- Engineer menus with a balance of creativity, guest appeal, and profitability.
- Review and refresh menus periodically based on seasonal produce, sales mix analysis, and guest feedback.
- Maintain detailed dish costing sheets; ensure all menu items are priced to deliver target margins.
- Implement portion control and recipe adherence across all teams and shifts.

4. FSSAI Compliance & Food Safety Governance

- Serve as the primary food safety authority; ensure 100% compliance with FSSAI regulations at all times.
- Implement and oversee the Food Safety Management System (FSMS) and HACCP protocols across all kitchens.
- Conduct scheduled and surprise hygiene audits; maintain corrective action logs.
- Lead the team through FSSAI inspections, third-party audits, and municipal health checks.
- Oversee supplier compliance — ensure all vendors meet FSSAI-approved standards for sourcing and packaging.




- Train all kitchen staff on personal hygiene, food handling, allergen awareness, and emergency protocols.

5. People Leadership — Hiring, Training & Culture

- Build and lead a high-performance culinary team from scratch or restructure existing teams.
- Partner with HR to attract, recruit, and onboard talented kitchen professionals at all levels.
- Design and execute comprehensive training programmes — induction, on-the-job, cross-training, and leadership development.
- Create a kitchen culture rooted in discipline, creativity, continuous learning, and mutual respect.
- Conduct quarterly performance appraisals; identify high-potential staff and build internal succession pipelines.
- Manage staffing levels, shift schedules, and deployment to align with covers and business volume.
- Handle grievances, disciplinary matters, and conflict resolution within the culinary team professionally.

6. Cost Control, Budgeting & Procurement

- Own the food cost budget; monitor daily, weekly, and monthly food cost percentages against targets.
- Oversee procurement strategy — vendor selection, quality benchmarking, pricing negotiations, and contract reviews.
- Approve daily kitchen indents; control over-purchasing and minimise waste through smart planning.
- Implement FIFO inventory management; conduct regular stock takes and reconcile variances.
- Identify and drive cost-saving initiatives without compromising food quality or guest experience.
- Manage kitchen capex and opex — equipment maintenance, smallware procurement, and utility cost control.

7. Reporting, Analytics & Strategic Input

- Prepare and present daily, weekly, and monthly MIS reports

📌 Chef Incharge (Chennai)
🏢 COLLECTIVECUISINES
📍 Chennai