Executive Chef-Indian Cuisines

, Job Summary:

Required an experienced and passionate Executive Chef specialising in

Indian cuisine to lead our kitchen operations.

The candidate will be responsible for the menu

planning, food quality, team leadership, cost control, and maintaining high standards of

hygiene and presentation.

Key Responsibilities:

Design and update authentic and innovative Indian menus (North Indian, Mughlai

etc.)

Oversee complete kitchen operations, ensuring smooth day-to-day functioning.

Maintain consistency in taste, quality, and presentation of all dishes.

Manage food cost, inventory, and wastage control.

Supervise and train kitchen staff, including Sous Chefs and CDPs.

Ensure compliance with food safety and hygiene standards (FSSAI guidelines).

Coordinate with the procurement team for quality ingredients and vendor management.

Monitor kitchen equipment maintenance and safety standards.

Plan special menus for events, festivals, and promotions.

Maintain kitchen discipline and ensure timely service during peak hours.

Identify and hire the required manpower for smooth operation.

Experience:

Minimum 1215 years of experience in kitchen operations.

At least 35 years in a leadership role as Head of Department (HOD) or equivalent.

Required Skills

Strong knowledge of Indian cuisines (Tandoor, Curry, Regional specialities).

Expertise in menu engineering and food costing.

Leadership and team management skills.