Job highlights

- 8-10 years culinary experience with 3+ years in senior leadership; expertise in Chinese wok techniques, South Indian spice blending, and Italian pasta; degree/diploma in Culinary Arts or Hotel Management
- Lead multi-cuisine kitchen operations, design menus, manage inventory and food safety, train staff, control costs, and collaborate on financial planning

Job Summary: We are seeking a visionary Executive Chef to lead our multi-cuisine culinary operations. You will be responsible for the creative direction and day-to-day management of a dine in and 3 kitchens, ensuring exceptional standards in menu innovation, food quality, and staff leadership. The ideal candidate must demonstrate mastery in authentic preparation and modern presentation of Chinese, South Indian, and Italian dishes.

Key Responsibilities:

- Culinary Innovation & Menu Design:
- Develop and execute diverse menus featuring authentic Chinese (e.g., Szechuan, ,South Indian and Italian (e.g., handmade pasta and other specialties.
- Conduct regular menu engineering based on seasonal availability, customer feedback, and food cost analysis.
- Standardise recipes across all cuisines to ensure consistency in taste and plating.
- Kitchen Operations & Management:
- Oversee all back-of-house (BOH) functions, including food prep, service execution, and station management.
- Manage inventory and procurement by establishing relationships with reputable vendors for specialty multi-cuisine ingredients.
- Implement and monitor strict food safety, sanitation (e.g., FSSAI or and hygiene standards.




- Leadership & Team Development
- Hire, train, and mentor a diverse kitchen team, fostering a culture of excellence and teamwork.
- Design and manage efficient duty rosters to align staffing with service demands.
- Conduct pre-shift meetings to communicate daily specials and operational goals.
- Financial & Administrative Stewardship
- Manage the culinary budget, including labour and food costs, to maximize profitability.
- Track and minimize food wastage through proper storage and rotation practices.
- Collaborate with the General Manager on financial reporting and capital expenditure planning.

Required Skills & Qualifications

- Experience: A minimum of 8 to 10 years of proven culinary experience, with at least 3 years in a senior leadership role (Executive or Head Chef).

- Cuisine Mastery:
- Chinese: Expertise in wok techniques, dim sum, and regional sauces.
- South Indian: Advanced knowledge of spice blending, tempering, and traditional rice-based preparations.
- Italian: Proficiency in authentic sauces, pasta doughs, and Mediterranean flavor profiles.
- Education: A degree or diploma in Culinary Arts or Hotel Management from a recognised institution.
- Soft Skills: Solid leadership, exceptional communication, and the ability to stay level-headed in a fast-paced environment.
- Technical Skills: Proficiency in POS systems and Microsoft Office for inventory and budget tracking.

Working Conditions

- Willingness to work long hours, including nights, weekends, and holidays if needed.

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