Executive Chef

The Executive Chef is responsible for the overall culinary operations of the organization, ensuring consistent food quality, taste, presentation, hygiene, productivity, and profitability across all outlets.

The role involves leading the entire kitchen team, developing and standardizing menus and recipes, controlling food costs and wastage, ensuring food safety standards, training and developing chefs, and maintaining consistent culinary standards across all branches.

• 2. KEY RESPONSIBILITIESA. Kitchen & Culinary OperationsOversee the overall functioning of all kitchen operations.
• Ensure smooth and efficient food production during daily operations and peak business hours.
• Establish and maintain standards for taste, quality, portion size and presentation.
• Ensure standardized recipes and preparation methods are followed across all outlets.
• Conduct regular kitchen inspections and operational audits.
• Resolve operational and culinary issues promptly.
• B. Menu Development & Recipe StandardizationDevelop new dishes, menus and seasonal/special items in coordination with Management.
• Review existing menus based on customer preferences, sales performance and profitability.
• Prepare and maintain standardized recipes, ingredient specifications and portion controls.
• Conduct trials and tasting sessions before introducing new dishes.
• Ensure consistent taste and presentation across branches.
• C. Food Cost & Cost ControlMonitor and control food cost within approved company targets.
• Analyze recipe costs and selling prices.
• Control food wastage, pilferage, over-portioning and unnecessary consumption.
• Ensure proper utilization of raw materials.
• Coordinate with Purchase and Stores teams regarding ingredient quality, pricing and availability.
• Review food-cost reports and take corrective action where required.
• D. Inventory & StoresMonitor kitchen inventory and ensure appropriate stock levels.
• Ensure proper FIFO/FEFO practices.
• Verify the quality and quantity of incoming food materials.
• Coordinate with the Store and Purchase Departments for procurement requirements.
• Minimize expired, damaged and slow-moving food items.
• Ensure proper storage and handling of all food products.
• E. Team ManagementLead, supervise and motivate the entire culinary team.
• Participate in recruitment and selection of chefs and kitchen staff.
• Prepare manpower requirements in coordination with HR and Operations.
• Conduct regular training and skill-development sessions.
• Identify high-potential employees and support their career development.
• Monitor discipline, attendance, grooming and performance of kitchen employees.
• Conduct regular performance reviews and provide constructive feedback.
• F. Food Safety & HygieneEnsure strict compliance with applicable food safety and hygiene requirements.
• Maintain high standards of personal hygiene, kitchen cleanliness and food handling.
• Ensure proper temperature control, storage and cooking procedures.
• Conduct regular hygiene inspections and corrective-action follow-ups.
• Ensure cleaning schedules and sanitation procedures are properly implemented.
• Coordinate with the Quality/HR/Operations teams during food safety audits and inspections.
• G. Quality ControlConduct regular food tasting and quality checks.
• Ensure consistency in taste, texture, temperature, portion and presentation.
• Investigate guest complaints related to food quality and implement corrective measures.
• Monitor kitchen processes to prevent quality deviations.
• Establish quality checkpoints for critical food preparation processes.
• H. Kitchen SOPs & Process ImprovementDevelop, implement and periodically review kitchen SOPs.
• Ensure all chefs understand and follow company standards.
• Identify operational inefficiencies and introduce improvements.
• Implement systems to improve productivity and reduce unnecessary costs.
• Maintain proper documentation of recipes, production standards and kitchen procedures.
• I. Coordination with Other DepartmentsWork closely with the Operations, F&B, Purchase, Stores, HR and Accounts Departments.
• Coordinate with Branch Heads and Restaurant Managers for operational requirements.
• Support F&B teams with menu knowledge, ingredients and food presentation standards.
• Provide management with regular reports on food cost, quality, wastage and kitchen performance.
• J. New Outlet & Expansion SupportSupport the culinary setup of new restaurants.
• Prepare kitchen manpower requirements for new outlets.
• Assist in menu finalization, recipe standardization and kitchen commissioning.
• Conduct pre-opening kitchen training.
• Ensure new outlets follow company culinary standards from the beginning of operations