Executive Chef

Key Responsibilities:

• Pan-India Kitchen Operations: Oversee food production and kitchen operations across multiple locations to ensure uniformity and quality.
• Standardization & SOPs: Develop and implement Standard Operating Procedures (SOPs) for food preparation, hygiene, safety, and quality control.
• Menu Development: Curate menus that cater to diverse regional tastes, with a strong focus on South Indian cuisine, while balancing nutritional value and cost efficiency.
• Vendor & Supply Chain Management: Work closely with procurement teams to source high-quality ingredients and optimize the supply chain for cost and efficiency.
• Food Safety & Hygiene Compliance: Ensure adherence to FSSAI guidelines and other food safety regulations across all kitchens. Conduct regular hygiene audits and training for kitchen staff.
• Team Training & Development: Train and mentor chefs and kitchen staff on best practices, new recipes, and maintaining food consistency.
• Cost Control & Waste Management: Monitor food costs, minimize wastage, and implement measures to improve kitchen efficiency without compromising quality.
• Customer Satisfaction & Feedback: Analyze customer feedback, collaborate with operations teams, and continuously refine recipes and food offerings to enhance the dining experience.

Key Requirements:

• Experience: Minimum 10-15 years of experience in large-scale food operations, preferably in hospitality, QSR, or institutional catering.
• Expertise in South Indian Cuisine is highly preferred, along with knowledge of North Indian and other regional cuisines.
• Education: Degree/Diploma in Culinary Arts, Hotel Management, or Food Production is preferred.
• Skills: Strong leadership, process management, and the ability to work in a fast-paced environment.
• Travel: Willingness to travel frequently across India to oversee kitchen operations.
• Compliance Knowledge: Understanding of FSSAI regulations, food safety norms, and HACCP principles.