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

- 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 new kitchen hires on brand standards, recipe execution, and safety protocols.

Qualifications &
- Requirements

- Education: Diploma or degree in culinary arts, hospitality, or hotel management.
- 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.
- Solid 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