We are looking for an experienced and hands-on Executive Chef to lead our kitchen team, oversee daily operations, and maintain high standards of food quality and consistency while keeping kitchen costs under control.

Key Responsibilities

- Lead and supervise the kitchen team to ensure smooth daily operations and line execution.

- Develop, test, and introduce recent dishes, creating standardized recipe cards (prep SOPs, portion sizes, and plating guides) to guarantee consistency across shifts.

- Plan menus, conduct recipe costing, and apply menu-engineering principles to improve profitability, food cost, and gross margins.

- Create and implement standardized recipe cards (ingredients, prep SOPs, portion sizes, and plating guides) to guarantee consistency across every shift.

- Control raw-material usage, stock rotation (FIFO), wastage, and spoilage to meet and maintain food-cost targets.

- Manage kitchen inventory, stock forecasting, ordering, and regular physical stock-takes.

- Enforce kitchen sanitation, hygiene SOPs, and food-safety standards in line with FSSAI requirements and HACCP-based practices.

- Train, schedule,



and evaluate kitchen staff while overseeing equipment condition and workplace safety.

- Coordinate with management, suppliers, and front-of-house teams to align daily operational requirements.

Qualifications

- 5+ years of commercial kitchen experience, with at least 2 years in a leadership role as an Executive Chef, Head Chef, or Senior Sous Chef in high-volume, multi-cuisine restaurants.

- Cost &
- Inventory Management: Proven ability to hit food-cost targets, manage raw material yield, oversee regular stock audits, and eliminate avoidable wastage.

- Standardization &

- Recipe Costing: Practical experience calculating plate costs, building menu items, and implementing standardized recipe cards and kitchen prep SOPs.

- Kitchen Leadership &

- Line Execution: Demonstrated track record of leading the pass during peak rush, managing staff rotas, training kitchen crews, and coordinating effectively with front-of-house teams.

- Hygiene &

- Compliance: Thorough knowledge of food safety regulations, FSSAI/HACCP compliance, FIFO storage methods, and commercial kitchen equipment maintenance.

Work Location: In person

📌 Executive Chef (Kozhikode)
🏢 Regalia Restaurant
📍 Kozhikode