Executive Chef

Key Responsibility Areas (KRA) :

• Outlet Management – Oversee culinary operations across all company-owned outlets.
• Recipe Development & Upgradation – Upgrade existing food recipes and introduce new ones for regular menu, festivals, and special events.
• Audits & Compliance – Conduct regular kitchen audits for both company-owned and franchise outlets.
• Franchise Support – Manage kitchen operations for new franchise openings and provide training.
• Cloud Kitchen Operations – Ensure smooth functioning of cloud kitchen.
• Staffing & Training – Hire, train, and guide chefs and kitchen staff across all outlets.
• Vendor , Inventory and wastage management – Manage vendors, negotiate deals, oversee procurement, and ensure proper inventory management.
• Crockery & Equipment Selection – Source, finalize, and standardize crockery and kitchen equipment.
• SOP Implementation – Develop, update, and enforce SOPs for all outlets.
• Menu Innovation – Innovate new dishes, seasonal menus, and fusion concepts.
• Hands-on Cooking – Actively participate in cooking, not just guiding, to ensure quality.
• Product Performance Tracking – Monitor sales and popularity of all menu items.
• Own Product Development – Work on launching proprietary products (e.g., sauces, masalas, breads or other raw materials) under the brand name packaging.
• Costing & Budget Control – Develop food costing for all recipes and maintain overall kitchen profitability.

Skills Required

recipe development