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Executive Chef

2 weeks ago

Cochin, Kerala, India Khayalat Restaurant Full time ₹ 2,40,000 - ₹ 7,20,000 per year

Kitchen Operations & Food Quality

  • Oversee daily kitchen operations ensuring smooth production and service flow.
  • Maintain consistency in taste, presentation, and portion control.
  • Develop and standardize recipes & ensure SOP implementation.
  • Supervise food preparation, cooking methods, and final plating quality.
  • Monitor food safety and hygiene standards (FSSAI).

Menu Planning & Development

  • Create and update menu items based on market trends and customer preferences.
  • Plan festival, seasonal, and promotional menus.
  • Conduct food trials, standardization & costing.

Cost Control & Inventory Management

  • Monitor food cost, wastage, pilferage, and yield management.
  • Track inventory levels, verify daily consumption, and manage purchasing with stores.
  • Approve vendor quality and negotiate pricing when needed.
  • Conduct monthly stock audits and consumption reports.

Staff Management & Training

  • Recruit, train, and supervise kitchen staff (CDP, Commis, Helpers).
  • Build duty rosters, monitor manpower planning and performance evaluation.
  • Conduct training on grooming, hygiene, and skill development.
  • Maintain discipline and teamwork inside the kitchen.

Coordination & Communication

  • Coordinate with Restaurant Manager, Service Team & Owners for smooth operations.
  • Attend daily briefing meetings, menu training & new product presentations.
  • Ensure timely food service during peak hours.

Equipment & Safety

  • Ensure proper use and maintenance of equipment.
  • Monitor temperature logs for storage, freezer & chiller.
  • Implement HACCP standards and kitchen safety protocols.

Job Type: Full-time

Pay: ₹50, ₹60,000.00 per month

Work Location: In person