{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef , Corporate Chef, Group Chef","description":"

Role & responsibilities

Oversee kitchen operations across all outlets.
Develop and standardize recipes and portion controls.
Maintain food quality and consistency.
Control food cost and wastage.
Train and mentor Head Chefs, Sous Chefs and kitchen teams.
Create seasonal menus and new product launches.
Ensure compliance with FSSAI and food safety standards.
Manage vendor development and procurement standards.
Conduct kitchen audits and performance reviews.
Support restaurant expansion and kitchen setup projects.

Preferred candidate profile

10 to 15+ years of culinary experience.
Minimum 3 years as Executive Chef or Corporate Chef.
Experience in high-volume restaurants.
Strong knowledge of Indian, Mughlai, Chinese and Continental cuisine.
Experience in SOP creation and kitchen systems.
Strong leadership and team-building skills.
Experience managing multiple outlets preferred.

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