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Position: Executive Chef

Location: Goa

Reports to: Chief Operating Officer

Key Responsibilities:

1.Kitchen Leadership:

•Oversee all kitchen operations across outlets, ensuring smooth day-to-day function, from prep to execution.

•Lead, manage, and inspire the kitchen team, ensuring high standards of culinary production, presentation, and quality control.

2.Recipe Standardization & Menu Development:

•Standardize all recipes across outlets to ensure consistent food quality and portion control.

•Simplify recipes using common base gravies, semi-prepped goods, and intermediary products to reduce preparation time and minimize the skill required from kitchen staff.

•Continuously review and adjust menu offerings based on customer preferences, sales performance, and operational efficiency.

3.Training & Staff Development:

•Develop and execute comprehensive training programs to ensure staff are well-versed in recipe adherence, kitchen safety, hygiene, and efficient workflows.

•Create a structured schedule for kitchen audits, ensuring consistent recipe execution and operational efficiency.

•Work closely with the HR Manager to recruit, onboard, and train kitchen staff across outlets.

4.Operational Efficiency:

•Implement strategies to reduce kitchen prep time and streamline workflows, aiming for lean operations with minimal waste and bottlenecks.

•Ensure that the kitchen operates smoothly with minimal intervention by developing a clear operational playbook.

•Collaborate closely with the Operations Manager to ensure alignment with business goals and service standards.

5.Quality Control & Consistency:

•Conduct regular taste tests, recipe audits, and portion control checks to maintain food consistency and quality.

•Ensure that every dish meets Navtara’s standards in terms of taste, presentation, and portioning, across all outlets.

6.Cost Management:

•Manage kitchen budgets and reduce food costs by minimizing wastage, optimizing stock usage, and negotiating with suppliers for cost-effective procurement.

•Collaborate with the Purchase Manager to ensure the timely sourcing of quality raw materials, while maintaining cost efficiency.

7.Equipment & Facility Management:

•Ensure all kitchen equipment is maintained, fully functional, and optimized for use in all outlets.

•Review kitchen layouts and workflows to optimize space utilization and reduce inefficiencies.

8.Pre-Opening Setup:

•Work with the projects team on setting up kitchens for new outlet launches, ensuring all operational needs (equipment, supplies, staff training) are met before opening.

•Oversee recruitment, training, and deployment of kitchen staff for new outlets, ensuring readiness for the opening day.

9.Team Collaboration:

•Collaborate with the Operations Manager to align kitchen operations with business goals.

•Work closely with the HR Manager in recruitment and training, and with the Purchase Manager in sourcing the right quality of raw materials.

•Ensure smooth coordination between kitchen and service staff to maintain operational excellence.

10.Health & Safety Compliance:

•Ensure all kitchens adhere to health and safety regulations, maintaining hygiene standards in food storage, preparation, and cooking.

•Conduct regular inspections and audits to ensure compliance with food safety protocols.

Qualifications:

•Experience: 7-10 years of culinary experience, with at least 3-5 years in a leadership role within a multi-outlet restaurant chain or similar operation.

•Expertise: Strong experience in Indian cuisine (North or South) with a focus on standardization and high-volume kitchen management.

•Skills: Ability to work with semi-prepped goods, efficient kitchen setups, and process optimization.

•Education: Culinary degree preferred, but experience in leading large kitchen teams and managing multi-outlet operations is essential.

•Tech Skills: Basic computer proficiency to handle inventory, recipe management, and cost tracking systems.

Required Mindset:

•Efficiency-Oriented: Focused on streamlining operations, reducing kitchen prep time, and creating a lean kitchen environment.

•Team Player: Able to manage and lead a large team across multiple outlets, working collaboratively with operations and service staff.

•Quality-Driven: Ensuring consistency in taste, quality, and presentation across all outlets through effective training and oversight.