Outlet Executive Chef

2 days ago

Bengaluru, Karnataka, India Binge Consulting Full time ₹ 4,20,000 - ₹ 8,40,000 per year

Position Summary:

The Outlet Executive Chef is responsible for managing all kitchen operations of a specific outlet, ensuring high-quality food preparation, consistency in taste and presentation, and adherence to hygiene and safety standards. The role demands strong leadership, creativity, and operational control to maintain brand standards and deliver a superior dining experience.

Key Responsibilities:

1. Kitchen Operations & Food Production

  • Supervise and manage all aspects of kitchen operations for the outlet.
  • Ensure timely preparation and presentation of all dishes as per brand standards.
  • Maintain recipe standards, portion control, and consistency in quality and taste.
  • Plan and execute daily mise-en-place to support smooth service operations.

2. Menu Execution & Innovation

  • Coordinate with the Corporate / Executive Chef for new menu rollouts and seasonal specials.
  • Implement feedback from guests and management to refine dishes and presentation.
  • Suggest new recipes or improvements based on local taste preferences and food trends.

3. Team Management & Training

  • Supervise and mentor the kitchen brigade (CDPs, DCDPs, Commis).
  • Conduct regular training on recipes, plating, hygiene, and safety practices.
  • Manage staff schedules, performance evaluations, and discipline when required.

4. Quality, Hygiene & Safety Compliance

  • Ensure FSSAI and HACCP standards are followed at all times.
  • Maintain cleanliness, sanitation, and food safety in all kitchen areas.
  • Conduct regular kitchen inspections and maintain audit-ready documentation.

5. Inventory & Cost Control

  • Monitor food cost, wastage, and inventory levels.
  • Ensure efficient utilization of resources and minimize pilferage.
  • Coordinate with the storekeeper for timely indenting and stock management.

6. Coordination & Communication

  • Work closely with the Service and Operations teams for smooth coordination during peak hours.
  • Attend daily briefings and communicate kitchen priorities and updates.
  • Ensure feedback from guests and front-of-house teams is addressed promptly.

Key Skills & Competencies:

  • Strong culinary and presentation skills.
  • Excellent knowledge of kitchen operations and menu planning.
  • Leadership, teamwork, and staff management abilities.
  • Understanding of food costing, inventory, and waste management.
  • Up-to-date knowledge of culinary trends and hygiene standards.

Qualifications & Experience:

  • Diploma or Degree in Hotel Management / Culinary Arts.
  • Minimum 6–10 years of kitchen experience, with at least 2–3 years as a Sous Chef or Outlet Chef in a QSR, fine dining, or multi-cuisine restaurant.
  • Strong knowledge of [mention cuisine type: e.g., Italian, Indian, Asian, Continental, etc.].

Job Type: Full-time

Pay: ₹60, ₹70,000.00 per month

Work Location: In person

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