Executive Chef

**Position**: Executive Chef (Equity Partner) **Location**: Aerocity, Mohali, Punjab **Reports**To: Owner **Industry**: Hospitality | Restaurant | Brewery | Bar **Key Responsibilities**: **1. Menu Development & Culinary Innovation** - Design and develop an innovative, high-quality menu that complements our craft beers and bar offerings. - Create beer-infused dishes (beer-battered appetizers, beer-marinated meats, beer-based sauces, etc.). - Curate a bar-friendly food menu with elevated bar snacks, gourmet burgers, steaks, and shared platters. - Maintain consistency in taste, portioning, and presentation across all dishes. - Incorporate seasonal and local ingredients to keep the menu fresh and exciting. - Keep up with culinary and industry trends to enhance customer experience. **2. Beer & Bar Food Pairing Expertise** - Collaborate with the Brewmaster and Bar Manager to create dishes that pair well with craft beers, cocktails, and premium spirits. - Train staff on beer-food and cocktail-food pairing recommendations to enhance guest experience. - Develop special pairing menus, themed food festivals, and tasting events. **3. Kitchen Operations & Quality Control** - Oversee day-to-day kitchen operations to ensure smooth and efficient service. - Implement Standard Operating Procedures (SOPs) for food preparation and presentation. - Maintain strict hygiene and food safety standards (HACCP, FDA, and local regulations compliance). - Monitor kitchen equipment and ensure proper maintenance to prevent downtime. - Work with the bar team to develop beer-infused cocktails and gourmet bar snacks. **4. Leadership & Team Management** - Recruit, train, and lead kitchen staff including Sous Chefs, Line Cooks, and Prep Cooks. - Foster a positive and high-performing kitchen culture. - Conduct regular training sessions on kitchen safety, efficiency, and innovation. - Develop performance evaluation metrics and provide constructive feedback. - Manage shift schedules, ensure optimal staffing levels, and oversee kitchen workflow. **5. Cost Control & Financial Management** - Manage food costs, labor costs, and operational expenses to optimize profitability. - Monitor and control inventory, portioning, and waste reduction strategies. - Source high-quality ingredients while maintaining cost efficiency. - Analyze food sales data and adjust the menu for maximum revenue generation. **6. Customer Engagement & Experience Enhancement** - Ensure a memorable dining experience with high-quality food and efficient service. - Engage with customers to gather feedback and refine menu offerings. - Participate in live cooking events, chef's table experiences, and social media promotions. - Collaborate with the marketing team to develop special promotions and food events. **Equity Partnership Details**: - _**Equity Stake**_: The Executive Chef will be offered an equity stake in the business, fostering a vested interest in the restaurant's success. - _**Vesting Schedule**_: Equity will vest over a predetermined period to ensure long-term commitment and alignment with business goals. - _**Performance Metrics**_: Specific performance targets related to profitability, customer satisfaction, and operational efficiency will be established to guide equity vesting. - _**Profit Sharing**_: In addition to equity, a profit-sharing arrangement may be implemented, allowing the Executive Chef to benefit directly from the restaurant's financial performance. **Note**: The specifics of the equity partnership, including percentage stake, vesting period, and performance metrics, will be discussed and agreed upon during the hiring process. **Key Skills & Competencies**: - Expertise in Global & Pub-Style Cuisine: Strong culinary background and proficiency in multi-cuisine cooking (Indian, Thai, Italian, Mexican, Mediterranean, Continental, etc.), especially pub-style and gourmet food. - Creativity & Innovation: Passion for crafting unique dishes and experimenting with flavors. - Beer & Cocktail Pairing Knowledge: Understanding of flavors that complement different beverages. - Leadership & Team Management: Proven experience in managing and mentoring a kitchen team. - Cost Control & Financial Acumen: Experience in food cost optimization and budgeting. - Kitchen Operations & SOPs: Knowledge of high-volume restaurant kitchen operations. - Customer-Centric Approach: Ability to adapt based on customer preferences and feedback. - Food Safety & Compliance: Adherence to local food safety regulations and industry best practices. **Preferred Qualifications & Experience**: - Education: Degree/Diploma in Culinary Arts, Hotel Management, or a related field. - Certifications: HACCP or equivalent food safety certification. **Job Types**: Full-time, Permanent Pay: ₹70,000.00 - ₹90,000.00 per month Schedule: - Monday to Friday - Weekend availability Ability to commute/relocate: - Mohali, Punjab: Reliably commute or planning to relocate bef