Job Opportunity: Executive Chef / Head Chef

Bhubaneswar, Odisha

Experience: 8–12 Years

Position: 1 Vacancy

Employment Type: Permanent, Full-Time

Salary: Competitive – Best in the Industry for the Right Candidate

Job Overview

We are looking for an experienced and passionate Executive Chef / Head Chef to lead the culinary operations from the pre-opening stage through daily operations.

The ideal candidate must have strong expertise in authentic Andhra and South Indian cuisine, hands-on kitchen leadership, menu development, food costing and kitchen management. Experience in setting up a restaurant or kitchen from scratch is mandatory.

Key Responsibilities

1. Pre-Opening & Kitchen Setup

- Develop and finalise the opening menu of approximately 40–45 dishes.
- Conduct food trials, standardise recipes and calculate food costs.
- Set up kitchen equipment, workstations and operational workflows.
- Recruit, train and manage the kitchen team.
- Establish vendor relationships and source quality ingredients.

2. Menu Development & Food Quality

- Prepare authentic Andhra and South Indian vegetarian and non-vegetarian dishes.
- Demonstrate expertise in traditional Andhra preparations, including podis, pachadis, pickles, pappu, pulusu, rasam, sambar, curries, biryani and seafood.
- Supervise idli/dosa batter preparation, grinding and fermentation.
- Maintain consistent taste, portion sizes, presentation and food quality.
- Introduce seasonal menus and traditional festival thalis.

3. Kitchen Operations & Team Management

- Manage daily kitchen operations across breakfast, lunch and dinner services.
- Lead Sous Chefs, Commis Chefs, cooks and stewarding staff.
- Manage high-volume tiffin service, thali operations, à la carte,



takeaway and online delivery orders.
- Conduct daily kitchen briefings and supervise food preparation and service.
- Coordinate with the hotel team for breakfast, in-room dining and group meal requirements.

4. Cost Control & Inventory Management

- Monitor food costs, portion control, wastage and kitchen profitability.
- Manage purchasing, vendor coordination, stock receiving and inventory.
- Implement FIFO and maintain accurate stock records.
- Prepare daily and monthly kitchen performance reports.
- Ensure efficient utilisation of ingredients and kitchen resources.

5. Hygiene & Food Safety

- Maintain FSSAI compliance and HACCP-based food safety standards.
- Ensure proper kitchen sanitation, temperature monitoring and cleaning schedules.
- Maintain strict separation of vegetarian and non-vegetarian food preparation.
- Supervise food storage, staff hygiene and pest-control practices.

Candidate Requirements
- 8–12 years of professional kitchen experience.
- Minimum 3 years in a leadership role as Executive Chef, Head Chef, Chef de Cuisine or Executive Sous Chef.
- Strong experience in South Indian / Andhra cuisine, including both vegetarian and non-vegetarian preparations.
- Mandatory: Experience in setting up at least one restaurant or kitchen from scratch.
- Experience in restaurants, hotels or casual dining chains.




- Strong knowledge of menu planning, recipe standardisation and food costing.
- Experience managing high-volume kitchen operations and large teams.
- Degree or Diploma in Hotel Management / Culinary Arts (IHM or equivalent) preferred.
- FSSAI FoSTaC certification preferred; HACCP training is an advantage.

Preferred Culinary Expertise
- Andhra regional cuisines: Guntur, Godavari, Rayalaseema and Coastal Andhra.
- Traditional Ganjam / Berhampur cuisine will be a strong advantage.
- South Indian breakfast and tiffin varieties, including idli, dosa and vada.
- Traditional thalis, curries, seafood, biryani and regional non-vegetarian specialities.

Required Skills & Personal Attributes
- Strong hands-on culinary leadership and service management.
- Excellent team-building, recruitment and training capabilities.
- Strong food costing, inventory and purchasing management.
- Ability to manage pressure during peak service hours.
- High standards of discipline, hygiene and kitchen organisation.
- Good communication and coordination skills.
- Basic written English for recipe documentation and reporting.
- Working knowledge of Hindi and English; Telugu and/or Odia preferred.
- Must demonstrate ownership, integrity and a long-term commitment to the organisation.

Compensation & Benefits
- Competitive salary, best in the industry for the right candidate.
- Permanent, full time employment.
- Six-month probation period.
- Opportunity to lead the launch and growth of a new South Indian restaurant brand.

Interested candidates with strong Andhra / South Indian culinary experience and restaurant pre-opening exposure are encouraged to apply.

📌 Executive Chef (Odisha)
🏢 Alliance Recruitment Agency
📍 Odisha