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