1. Job Purpose

The Executive Chef is responsible for the overall management and operation of the kitchen, ensuring exceptional food quality, consistency, presentation, hygiene, cost control, and guest satisfaction while maintaining operational efficiency and profitability.

2. Key Duties and Responsibilities

A. Kitchen Operations

- Manage and supervise all kitchen operations.
- Ensure timely preparation and service of food.
- Maintain consistent food quality, taste, and presentation.
- Develop and implement standard recipes and SOPs.
- Coordinate with F&B; service and other departments.

B. Menu Planning & Development

- Design and develop menus according to business requirements.
- Introduce cutting-edge dishes and seasonal menus.
- Conduct food tasting and menu trials.
- Ensure menu profitability and customer satisfaction.
- Maintain appropriate portion sizes and recipe standards.

C. Cost Control & Budgeting

- Monitor food costs and kitchen expenses.
- Control food wastage and portion sizes.
- Monitor food purchases and inventory.
- Conduct regular stock audits.
- Ensure maximum utilization of raw materials.
- Achieve budgeted food cost targets.

D. Team Management

- Recruit, train, and develop kitchen employees.
- Prepare staff duty rosters and work schedules.
- Delegate responsibilities to kitchen supervisors.
- Conduct performance evaluations.
- Maintain discipline, teamwork, and staff motivation.

E. Food Safety & Hygiene

- Ensure compliance with FSSAI requirements.
- Maintain kitchen cleanliness and sanitation.
- Monitor food storage temperatures.
- Ensure FIFO and FEFO practices.
- Conduct regular hygiene inspections.
- Prevent food contamination and cross-contamination.

F. Quality Assurance





- Conduct regular food quality checks.
- Monitor taste, texture, temperature, and presentation.
- Ensure standardization across all kitchen outlets.
- Handle guest complaints related to food.
- Implement corrective actions where necessary.

G. Procurement & Inventory

- Coordinate with the purchase department.
- Approve food specifications and quality standards.
- Monitor receiving, storage, and issuing procedures.
- Maintain optimum stock levels.
- Evaluate supplier performance.

3. Key Performance Indicators (KPIs)

- Food cost percentage.
- Guest satisfaction scores.
- Food wastage percentage.
- Kitchen hygiene audit scores.
- Menu profitability.
- Employee productivity and retention.
- Food quality and consistency.
- Inventory accuracy.

4. Required Skills & Competencies

- Strong leadership and team management.
- Excellent culinary knowledge.
- Menu engineering and food costing.
- Budgeting and inventory management.
- Food safety and hygiene knowledge.
- Problem-solving and decision-making.
- Communication and interpersonal skills.
- Ability to work under pressure.

5. Authority & Accountability

The Executive Chef is authorized to:

- Supervise and allocate kitchen staff.
- Recommend recruitment and disciplinary actions.
- Approve kitchen production plans.
- Recommend menu changes.
- Monitor food purchases and kitchen expenses within approved budgets.
- Ensure compliance with company policies and standards.

6. Overall Accountability

To deliver outstanding culinary experiences while ensuring operational excellence, financial profitability, food safety, employee development, and maximum guest satisfaction.

Pay: ₹50,000.00 - ₹55,000.00 per month

Benefits:

- Flexible schedule
- Food provided

Work Location: In person

📌 Executive Chef (Wayanad)
🏢 SABKA GROUP
📍 Wayanad