Executive Chef

2 days ago

Bengaluru, Karnataka, India Le Chateau Inc Full time ₹ 1,04,725 - ₹ 3,12,176 per year

Key Responsibilities1. Kitchen Leadership & Management

  • Lead, supervise, and manage all kitchen staff including chefs, cooks, and stewards.
  • Train, motivate, and mentor the culinary team to maintain high performance.
  • Delegate tasks effectively and ensure smooth workflow during service hours.

2. Menu Planning & Development

  • Develop creative, seasonal, and well-balanced menus for all meal periods.
  • Introduce new dishes and continuously update menus based on trends and feedback.
  • Ensure menu items meet high standards of taste, presentation, and cost efficiency.

3. Food Quality & Standards

  • Oversee daily food preparation to ensure quality, consistency, and portion control.
  • Conduct tasting sessions and monitor food presentation.
  • Ensure all dishes meet organizational standards before leaving the kitchen.

4. Cost Control & Inventory Management

  • Manage food costs, reduce wastage, and optimize resources.
  • Monitor inventory, order supplies, and maintain stock levels.
  • Ensure cost-effective purchasing while maintaining high-quality standards.

5. Kitchen Hygiene & Safety

  • Maintain strict hygiene, sanitation, and safety protocols in the kitchen.
  • Ensure compliance with HACCP, food safety regulations, and kitchen SOPs.
  • Oversee cleanliness of all workstations, equipment, and storage areas.

6. Operational Coordination

  • Collaborate with management, service staff, and F&B teams to coordinate food service.
  • Plan and execute special events, banquets, and catering requirements.
  • Review customer feedback and implement improvements.

7. Administrative Responsibilities

  • Create duty rosters and manage staff schedules.
  • Maintain kitchen documentation, checklists, and production sheets.
  • Prepare cost reports, supplier lists, and monthly operational summaries.

Skills & Qualifications

  • Proven experience as an Executive Chef or Senior Chef in a hotel, restaurant, or large-scale kitchen.
  • High-level culinary skills and deep knowledge of multiple cuisines.
  • Strong leadership, communication, and team management abilities.
  • Expertise in menu engineering, inventory, costing, and budgeting.
  • Ability to work under pressure and handle high-volume operations.
  • Culinary degree/diploma from a recognized institute (preferred).

Personal Attributes

  • Creative, passionate, and committed to culinary excellence
  • Strong attention to detail
  • Highly organized and disciplined
  • Professional, reliable, and adaptable
  • Ability to inspire and lead a diverse kitchen team

Job Types: Full-time, Permanent

Pay: ₹23, ₹104,725.58 per month

Benefits:

  • Cell phone reimbursement
  • Food provided
  • Health insurance
  • Paid sick time
  • Paid time off
  • Provident Fund

Work Location: In person

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