Executive Chef

Position Summary

The Executive Chef for Catering Services oversees all culinary operations for off-site and on-site catered events, ensuring high-quality food production, creative menu design, and efficient kitchen management. This role requires a skilled leader experienced in large-volume production, event-specific menu customization, food logistics, and maintaining exceptional food safety standards. The Executive Chef ensures that every event—corporate, social, private, or large-scale—meets client expectations and reflects the brand's quality and reliability.

Key ResponsibilitiesCulinary Leadership & Menu Development

• Develop customized menus for various types of events including weddings, corporate events, banquets, private gatherings, and VIP functions.
• Design cost-effective, scalable recipes suitable for large-volume production while maintaining quality and presentation.
• Stay updated with catering trends, special diets, and seasonal ingredient availability.

Event-Based Production Planning

• Coordinate with sales, event planners, and operations teams to understand event requirements, guest counts, and service styles (buffet, plated, live stations, VIP service, etc.).
• Create detailed production schedules and event-specific prep lists to ensure timely execution.
• Oversee food transportation logistics to ensure freshness, safety, and presentation at off-site locations.

Kitchen Operations & Staff Management

• Manage day-to-day kitchen operations including prep, cooking, packing, and event dispatch.
• Supervise, mentor, and schedule culinary staff: sous chefs, line cooks, prep cooks, and stewards.
• Conduct training on catering-specific processes such as bulk cooking, mobile setups, and efficient packaging.

Food Safety, Hygiene & Compliance

• Ensure strict adherence to food safety standards, HACCP, and local catering regulations.
• Maintain cleanliness of kitchen, prep areas, vehicles, and on-site cooking stations.
• Implement protocols for safe food handling during transportation and at event venues.

Financial & Inventory Control

• Manage food and labor costs to meet financial targets.
• Oversee purchasing, supplier relationships, and bulk orders with a focus on quality and cost efficiency.
• Monitor inventory levels, minimize waste, and ensure accurate stock rotation.

Client & Event Support

• Collaborate with event planners to create menus aligned with client preferences, budgets, and themes.
• Attend major events to supervise food service, ensure quality, and manage culinary challenges.
• Provide professional guidance on culinary trends, display setups, and food presentation styles.

Quality Assurance & Innovation

• Ensure consistent taste, quality, and presentation across all events.
• Innovate new menu items, themed stations, and creative catering concepts.
• Conduct tastings for clients and internal teams when required.

Qualifications & Experience

• Proven experience as an Executive Chef or Head Chef in a catering company or large-volume production kitchen.
• Culinary degree or equivalent professional training preferred.
• Strong understanding of off-site catering logistics and event-based production.
• Ability to manage multiple events and deadlines simultaneously.
• Excellent leadership, communication, and organizational skills.
• Strong knowledge of costing, inventory management, and production planning.
• Ability to work long hours, weekends, and event schedules as required.

Core Competencies

• Large-volume food production
• Event menu customization
• Staff training & leadership
• Food safety & logistics management
• Budgeting and cost control
• Creativity and problem-solving
• Client service orientation
• Efficient multitasking under pressure

Job Type: Full-time

Pay: ₹30, ₹55,000.07 per month

Benefits:

• Cell phone reimbursement
• Flexible schedule
• Food provided

Work Location: In person