Company Description ZamZam Restaurants, established in 1979, has grown into a prominent food destination in Kerala, known for its commitment to quality and guest satisfaction. The organization emphasizes trust, truthfulness, and loyalty, focusing on consistent food quality, distinctive taste, and high standards of cleanliness. ZamZam is dedicated to providing a welcoming atmosphere and building long-term relationships with guests. Research, development, and continuous innovation are core to its culinary approach, supporting the brand promise of “Great taste in every sense.”

Role Description The Executive Chef is a full-time, on-site role based in Trivandrum, responsible for overseeing all kitchen operations and ensuring high-quality food preparation and presentation. This role includes designing and updating menus, standardizing recipes, maintaining portion control, and ensuring consistency in taste and quality across all dishes. The Executive Chef leads, trains, and mentors kitchen staff, manages scheduling, and promotes a secure, hygienic, and efficient work environment compliant with food safety and sanitation standards. Daily responsibilities also include monitoring inventory, controlling food costs, coordinating with suppliers, and supporting new product development and culinary innovations that align with ZamZam’s brand values. The Executive Chef collaborates with management to support guest satisfaction, address feedback,



and uphold the restaurant’s reputation for excellence.

Qualifications

- Strong culinary expertise, including advanced cooking techniques, menu planning, and recipe development, with a focus on quality, taste, and consistency.
- Proven kitchen leadership experience, including team management, mentoring, scheduling, and conflict resolution in a high-volume restaurant environment.
- Solid knowledge of food safety, hygiene, and sanitation standards, with experience implementing and monitoring compliance in all kitchen operations.
- Experience in cost control, inventory management, vendor coordination, and waste reduction to support efficient and profitable operations.
- Ability to drive culinary innovation and R&D;, introducing new dishes and improving existing offerings while respecting brand identity and local preferences.
- Excellent organizational and time-management skills, with the ability to perform under pressure and maintain high standards during peak service hours.
- Strong communication and collaboration skills to work effectively with ownership, management, service teams, and suppliers.
- Formal culinary training or diploma from a recognized culinary institute is preferred; significant relevant experience as an Executive Chef or Senior Sous Chef will be considered.
- Prior experience in multi-outlet or branded restaurant operations in India, especially in Kerala, is an advantage.

📌 Executive Chef (Thiruvananthapuram)
🏢 ZamZam Restaurants - Great taste in every sense.!
📍 Thiruvananthapuram