Role Summary: The kitchen executive plays a critical role in bridging culinary artistry with kitchen management. You will be responsible for overseeing day-to-day food production, maintaining rigorous quality and hygiene standards, mentoring the kitchen brigade, and assisting management with cost control and menu execution. This role requires a hands-on leader who can maintain composure and efficiency in a high-pressure kitchen environment. Detailed

Key Responsibilities
1. Food Production & Quality Assurance
• Execute daily food preparation and production following standardized recipes, portion guidelines, and presentation standards.
• Conduct regular quality checks on raw materials, ingredients, and finished dishes to ensure optimal taste, texture, and visual appeal.
• Oversee the setup, organization, and smooth functioning of respective kitchen stations (hot, cold, pastry, or specialized sections) prior to and during service hours.
• Ensure all food items are prepared, cooked, and held at correct temperatures in compliance with food safety protocols. 2. Kitchen Operations & Supervision
• Supervise, guide, and evaluate line cooks, commis chefs, and kitchen stewards to ensure maximum productivity and teamwork.
• Delegate daily prep lists, cleaning duties, and opening/closing checklists effectively among kitchen staff.
• Monitor kitchen workflow during peak operational hours to minimize ticket times and eliminate bottlenecks.
• Address and resolve any food quality issues or operational delays immediately on the floor. 3. Inventory, Cost & Waste Management
• Monitor inventory levels of perishable and non-perishable goods, assisting in daily/weekly stock counts and ordering processes.
• Implement and enforce the FIFO (First-In, First-Out) method for all inventory to maximize freshness and minimize food spoilage.
• Track and record kitchen wastage, trimmings,



and spoilage daily to help management maintain targeted food cost percentages.
• Prevent over-production and optimize ingredient utilization through creative cross-utilization of stocks. 4. Hygiene, Safety & Compliance
• Ensure strict adherence to HACCP guidelines, local health codes, and food safety regulations across all storage, prep, and cooking areas.
• Monitor personal hygiene standards of the kitchen team (proper uniforms, hairnets, handwashing protocols, and gloving).
• Conduct regular safety inspections of kitchen machinery, gas lines, exhaust hoods, and electrical appliances; report technical faults immediately.
• Maintain spotless sanitation of work stations, refrigerators, walk-in chillers, and deep-cleaning schedules. 5. Administration & Menu Development
• Assist the F&B; head in conceptualizing seasonal menus, buffet layouts, and special event catering cards.
• Maintain up-to-date recipe cards, production sheets, and training logs for kitchen staff.
• Participate in periodic kitchen briefings, food tasting sessions, and operational meetings.
• Assist in training current kitchen hires on brand standards, recipe execution, and safety protocols. Qualifications & Requirements
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Education:
Diploma or degree in culinary arts, hospitality, or hotel management.
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Experience:
Minimum 7 to 8 years of progressive culinary experience in a reputed hotel, fine-dining establishment, or high-volume catering setup, including at least 1–2 years in a senior or supervisory capacity.
• Core Competencies:
• Advanced knowledge of culinary techniques, kitchen equipment handling, and food science.
• Strong leadership, delegation, and conflict-resolution skills.
• Exceptional time management and the ability to work under high-stress conditions.
• Basic computer literacy (MS Office, inventory management software).
• Mandatory Certifications: Valid Food Safety & Hygiene Certification (e.g., HACCP, ServSafe, or local equivalent).

📌 SSL F& B Production Senior Executive (Noida)
🏢 DS Group
📍 Noida