(15h Left) Executive Chef

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.

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