Executive Chef / Head Chef
Executive Chef / Head Chef
22
Bhubaneswar, Odisha, India
Job Views:
Created Date: 2026-11-02
End Date:
Experience: 8 - 12 years
Salary: 85000
Industry: HoReCa
Openings: 2
Primary Responsibilities :
Pre-Opening & Kitchen Setup
Finalise the opening menu of approximately 40–45 dishes across tiffin, thali, and à la carte formats in collaboration with the founder.
Conduct tasting trials and complete recipe costing for every dish.
Develop standardised recipe cards with ingredient quantities, preparation methods, yield, and plating photographs.
Commission kitchen equipment and establish workflows for the South Indian section, bulk kitchen, live dosa/idli counter, and tea/filter coffee counter.
Recruit, train, and roster the kitchen team; conduct trial cooking sessions before launch.
Establish supplier relationships for vegetables, meat, seafood, rice, lentils, spices, dairy, and specialty Andhra/Ganjam ingredients.
Menu, Food Quality & Authenticity
Deliver authentic Andhra and Ganjam home-style flavours across vegetarian and non-vegetarian menus.
Oversee preparation of podis, pachadis, pickles, pappu, pulusu, rasam, sambar, curries, fries, biryani, seafood dishes, and tiffin items.
Supervise batter grinding and fermentation, and conduct daily quality checks of chutneys, sambar, and podis.
Ensure consistent taste, portion sizes, and presentation across tiffin, thali, à la carte, takeaway, and delivery.
Introduce seasonal specials and festival thalis.
Hotel Kitchen Operations
Manage breakfast, in-room dining, and group meals for hotel guests from the shared kitchen.
Ensure hotel food production is coordinated without affecting restaurant service quality or speed.
Kitchen Operations & Team Leadership
Lead the Sous Chef, cooks, commis, and stewarding team.
Plan shifts and kitchen manpower for breakfast, lunch/dinner rushes, and delivery orders.
Conduct daily briefings, mise-en-place checks, and supervise the pass during service.
Maintain smooth coordination with service staff and management.
Cost Control, Purchasing & Hygiene
Achieve food cost targets through recipe costing, portion control, yield testing, and waste tracking.
Manage indents, receiving, FIFO, and monthly inventory.
Prepare daily and monthly kitchen reports, including food cost and wastage updates.
Maintain FSSAI-compliant kitchen practices, including temperature logs, cleaning schedules, pest control, and staff medical records.
Ensure strict segregation and safe handling of raw meat and seafood, separate from vegetarian ingredients.
Experience Requirements:
Candidate Requirements
8–12 years of experience in professional kitchens.
At least 3 years’ experience as an Executive Chef, Head Chef, Chef de Cuisine, or Executive Sous Chef in a South Indian restaurant, hotel, or casual dining chain.
Must have set up at least one restaurant or kitchen from scratch.
Strong expertise in Andhra and South Indian home-style cooking, including regional styles such as Guntur, Godavari, Rayalaseema, and coastal Andhra.
Knowledge of Ganjam/Berhampur cuisine will be a strong advantage.
Proven experience in menu planning, recipe standardisation, food costing, and high-volume kitchen operations.
Experience managing tiffin service, thali meals, à la carte, and delivery operations.
Strong skills in inventory management, purchasing, kitchen reporting, and team development.
Comfortable using Excel and POS reports.
Good understanding of FSSAI requirements and HACCP-based kitchen practices.
Education & Certifications
Degree or Diploma in Hotel Management or Culinary Arts (IHM or equivalent) preferred, but not mandatory.
FSSAI FoSTaC Food Safety Supervisor certification preferred.
HACCP training will be an advantage.
Strong practical culinary experience is valued over formal qualifications.
