Executive Chef

2 days ago

Sarjapura Bengaluru Karnataka, India FirstClub Technology Private Limited Full time

**Job Title**:Executive Chef

**Salary Range**: INR 12-18 LPA (CTC)

The Executive Chef will be responsible for delivering an exceptional culinary experience, maintaining the highest standards of hygiene and food quality, innovating recipes based on seasons and festivals, and efficiently managing the kitchen’s P&L. International experience is a plus.

**Key Responsibilities**:

- Oversee daily kitchen operations and ensure excellence in food preparation, presentation, and taste.
- Maintain the highest hygiene and safety standards in compliance with FSSAI regulations.
- Innovate seasonal and festival-based recipes in alignment with the company’s vision, customer preferences, and market trends.
- Ensure consistency in recipes and maintain product availability at all times.
- Manage and optimize kitchen costs, inventory, and wastage to achieve profitability.
- Maintain a keen eye on food cost metrics, portion control, and supplier negotiations to ensure budget discipline.
- Lead, mentor, and train the culinary team to foster a culture of excellence and efficiency.
- Manage a large-scale kitchen team, with experience overseeing 50+ staff members across stations, shifts, cuisines, and service formats.
- Ensure seamless coordination across high-volume operations, with proven experience in managing kitchens that handle large order volumes daily.
- Demonstrate a strong understanding of nutrition and the ability to create dishes that are both wholesome and flavorful.
- Prioritize the use of certified organic produce and sustainably sourced ingredients where possible.
- Develop supplier relationships to maintain quality ingredients at the best prices.
- Creatively utilize the platform's diverse range of premium and unique ingredients, ensuring optimal usage and mínimal waste while developing standout dishes that drive the brand’s vision.
- Handle customer feedback and market trends to continuously evolve the menu and offerings.
- Collaborate with the management team for strategic planning, marketing, and event-based culinary innovations.
- Graduate from OCLD, Le Cordon Bleu, or other premier culinary institutes.
- Minimum 8-12 years of experience in premium hotels, high-end restaurants, or chef-led kitchens.
- At least 2 years as an Executive Chef or Head Chef in a reputed establishment.
- Proven experience in high-volume kitchens and team leadership at scale.
- Strong entrepreneurial mindset with a customer-first approach.
- Skilled in menu engineering, cost control, and kitchen financials.
- Passion for culinary innovation and trendsetting cuisine.
- Excellent leadership, communication, and team management skills.
- Experience in international kitchens is a plus.

Pay: Up to ₹1,800,000.00 per month

**Benefits**:

- Health insurance
- Paid time off
- Provident Fund

Schedule:

- Day shift

Work Location: In person

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