Executive Chef

Key Responsibilities:

• Plan menus and create new dishes as per concept and customer preferences
• Oversee daily kitchen operations and ensure smooth service
• Maintain food quality, taste, and presentation standards
• Manage kitchen staff, schedules, and training
• Control food costs, inventory, and wastage
• Ensure proper hygiene and food safety practices
• Coordinate with management for events, promotions, and special menus
• Handle vendor coordination and ordering of supplies

Requirements:

• Minimum 4 years of experience in a leadership kitchen role
• Strong knowledge of kitchen operations and menu planning
• Leadership and team management skills
• Ability to work under pressure in a fast-paced environment
• Good understanding of food safety and hygiene standards
• Creative mindset with attention to detail

Working Conditions:

• Flexible shifts including weekends and holidays
• Responsible for overall kitchen performance

Job Type: Full-time

Pay: ₹30,000.00 - ₹50,000.00 per month

Benefits:

• Food provided

Work Location: In person