Executive Chef

Ahmedabad, Gujrat • Full-time • 16 - 18 LPA

P&L Ownership of Culinary Department (Food COGS, Manpower Cost, Kitchen Consumables & utilities)

• Ensuring promptness, freshness and quality of food, across outlets, across brands.
• Defining, allocating and coordinating tasks for kitchen level Chefs/Cooks.
• Implementing organization level SOPs, Food Production & Hygiene policies.
• Kitchen design and equipment know-hows, maximizing revenue per square feet by

optimizing production capacity.

• Designing new recipes, planning menus and
• Hiring and training mid level kitchen staff, such as CDPs, Line Cooks.
• Performing administrative tasks, taking stock of food and equipment supplies,

keeping purchase orders in control.

• Setting, monitoring and incentivizing performance standards for the kitchen staff

(Organization level).

Requirements:

• Hotel Management / Culinary Arts Graduate with at least 7 years of experience.
• Prior experience in leading property level kitchen operations with a minimum team strength

of 50.

• First hand experience in handling central/bulk production facilities.
• Prior experience in handling hotels/restaurants blue collared staff.
• Excellent proficieny in Excel, Powerpoint.
• Advanced knowledge in food production practices, principles.
• Open to travel across outlets/cities
• Excellent communication, leadership and management skills.