Job Title : Executive Chef - Operations (across Multiple Locations)

Location : New Delhi

Salary Range : 15-18 LPA

About Our Client : Our client is a leading name in the Casual Dining space in India, known for its commitment to delivering world-class food and exceptional dining experiences across multiple locations.

They are currently seeking a skilled Executive Chef to oversee the Complete Kitchen Operations across Multiple Locations and uphold the brand’s ethos.

Position Overview : As the Executive Chef - Operations, you will play a crucial role in ensuring the smooth running of kitchen operations across all Restaurant Outlets across locations.

Reporting to the Culinary Director, you will be responsible for implementing and upgrading standard operating procedures while fostering a positive work environment that exceeds customer and staff expectations.

Key Responsibilities :
• Kitchen Management :
• Oversee daily kitchen operations, ensuring efficient workflow and quality control.
• Monitor and maintain the highest food standards through detailed observation.
• Training & Development :
• Train kitchen staff on procedures, techniques, and food safety standards.
• Guide and support staff development through structured training programs.
• People Management :
• Recruit and evaluate kitchen staff, ensuring alignment with brand training programs.
• Conduct regular appraisals and set realistic development objectives.
• Sales and Profitability :
• Manage staffing levels in line with business trends, maintaining performance standards.
• Ensure budgeted profits are achieved by monitoring food and labor costs.
• Communication :
• Foster an inclusive and communicative kitchen environment.
• Maintain open lines of communication with the operations team and kitchen staff.
• Food Safety and Hygiene :
• Ensure all kitchen staff are trained in food hygiene, HACCP, and allergens.
• Oversee the implementation of systems and audits to maintain compliance with food safety standards.

Preferred Qualifications & Experience :
• 8-10 years of proven experience in Multi- Unit Kitchen Operations.
• Culinary degree or relevant certification is preferred.
• Experience in European cuisine is an advantage.
• Excellent organizational and communication skills.
• Strong attention to detail and a commitment to quality.
• Ability to train and mentor kitchen staff effectively.
• Knowledge of food safety and sanitation standards.
• Experience in menu costing and budget management.
• Strong leadership, problem-solving, and management skills.
• Hands-on, enthusiastic, and people-focused approach.