2,970 Executive Chef Positions jobs in India

Job Summary:

We are looking for a creative, experienced, and detail-oriented Executive Chef to lead our kitchen operations. The ideal candidate will be responsible for menu planning, kitchen staff supervision, maintaining food quality, ensuring hygiene and safety, and managing food costs. A passion for culinary excellence, leadership skills, and a strong understanding of kitchen operations are essential.

Key Responsibilities:

• Leadership & Supervision:

• Lead, train, and supervise all kitchen staff including sous chefs, line cooks, and stewards.

• Assign daily tasks and ensure efficient kitchen workflow.

• Conduct regular kitchen meetings and staff evaluations.

• Menu Planning & Food Preparation:

• Create innovative and seasonal menus tailored to customer preferences and business goals.

• Oversee food preparation to ensure high standards of quality, presentation, and taste.

• Adapt recipes and portion sizes to control food cost and wastage.

• Inventory & Cost Management:

• Manage kitchen inventory and place orders for ingredients and equipment.

• Monitor food costs and reduce waste without compromising quality.

• Work within the allocated kitchen budget and prepare cost reports.

• Hygiene & Compliance:

• Ensure the kitchen meets all food safety and hygiene standards as per FSSAI regulations.

• Maintain cleanliness in all kitchen and storage areas.

• Enforce safety procedures and proper food handling practices.

• Collaboration & Service:

• Coordinate with front-of-house staff for smooth service operations.

• Handle customer feedback related to food quality or presentation.
• Plan special menus or catering for events and functions.

Requirements:

• Proven experience as a Executive Chef or Executive Chef in a reputable kitchen (restaurant/hotel/resort).
• Strong knowledge of kitchen operations, staff management, food safety, and inventory control.
• Expertise in (Indian / Continental / South Indian / Multi-cuisine) cooking.
• Excellent leadership, time management, and communication skills.
• Ability to work under pressure in a fast-paced environment.

Preferred Qualifications:

• Degree/Diploma in Culinary Arts or Hotel Management from a recognized institute.
• Knowledge of FSSAI regulations and kitchen audits.
• Computer proficiency for inventory and menu planning software.
• Minimum 5 Years of Experience.

Benefits:

• Competitive salary package.
• Meals and uniform provided.
• Performance bonuses and leave benefits.
• Opportunities for career growth.

Executive Chef - European or Continetal - Kolkata - 15 LPA. Age max 40 yrs. Min 10 yrs exp in only Continental /European Cuisine reqd. Min 2 yrs as Executive Chef is must. Hotel Mgmt reqd. Excellent Communication skills must. Overseas Exp preferred.

• Plan, create, and execute innovative menus for restaurants, banquets, and room service aligned with brand standards.
• Ensure consistent high-quality food preparation, taste, and presentation.
• Stay updated with culinary trends, seasonal ingredients, and luxury dining expectations.
• Leadership & Team Management
• Lead, train, and mentor a diverse culinary team, including sous chefs, line cooks, and kitchen staff.
• Foster a culture of teamwork, discipline, and excellence.
• Conduct regular briefings, training sessions, and performance evaluations.
• Operational & Financial Management
• Develop and control budgets for food, labor, and equipment.
• Monitor food costs, portion control, and inventory management to maximize profitability.
• Collaborate with purchasing to source premium ingredients while maintaining cost efficiency.
• Quality & Compliance
• Enforce strict hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO, etc.).
• Ensure compliance with hotel brand guidelines and 5-star service standards.
• Conduct regular kitchen audits and inspections.
• Collaboration & Coordination
• Work closely with the Food & Beverage Manager and other departments to deliver exceptional guest experiences.
• Support banquet operations for weddings, conferences, and VIP events.
• Participate in hotel promotional activities, menu launches, and media events.

Skills
Culinary Degree/Training

We are seeking a highly skilled and creative Executive Chef to lead culinary team who will be responsible for overseeing kitchen operations, creating menus,ensuring quality and consistency of all dishes,managing kitchen staff,food safety standards.

Requirements :

• More than 14 years experience in F&B industry.
• Specialization into Continental/European/Italian cuisines.
• Has knowledge of Bakery & Pastry.
• Have excellent knowledge of food products, kitchen equipment and baking techniques.
• Knows and has experience with frozen concept.
• Very familiar with baking techniques.
• Experience with kitchen operations and staff and managerial supervision.
• Great in planning and execution.
• Worked with an International F&B chain/hotel and worked overseas.
• Has very adequate experience in setting up new store openings and in central kitchen.

Note : Candidates whose main specialization is into Continental section majorly should only apply.

Private Chef Luxury Household

Location: Pune / Mumbai

Experience Required: 10 – 20 years

Employment Type: Full-time (Residential / Travel flexibility required)

About the Role

We are seeking a highly skilled and experienced Private Chef to join a prominent household. The role requires exceptional culinary expertise, adaptability across cuisines, and the ability to manage high standards of service for family and guests. This is not a typical hotel/restaurant role — it demands discretion, flexibility, and creativity in a private luxury environment.

Key Responsibilities

• Plan and execute daily menus tailored to family preferences and dietary requirements.
• Prepare a wide variety of cuisines (Indian / European / Pan-Asian / Mediterranean or any specialty).
• Manage sourcing of premium ingredients and maintain vendor relations.
• Ensure consistency, hygiene, and quality at the highest standards.
• Manage kitchen operations, including stock control, staff (if any), and equipment maintenance.
• Cater for private dinners, parties, and high-profile gatherings.
• Travel with the family as required for events or extended stays.

Desired Candidate Profile

• 10+ years of professional experience as an Executive Chef / Sous Chef / Private Chef.
• Expertise in at least one global cuisine, with ability to adapt across multiple styles.
• Prior experience in luxury hotels, fine dining restaurants, or private residences.
• Strong knowledge of nutrition, dietary needs, and menu customization.
• Highly discreet, professional, and flexible with schedules and travel.
• Excellent organizational and kitchen management skills.

Job Description – Executive Chef

Location: Bengaluru, India

Company: One Sprig Hospitality

Type: Full-Time, On-site

About the Company

One Sprig is a group of restaurant and hospitality specialists who understand the industry from blueprints to reality to back-of-house operations. We partner with business owners to create customized solutions, improve operations, and deliver excellence at every stage. Our mission is to build, stabilize, assist, improve, and rectify for our hospitality partners while nurturing long-term relationships.

Role Overview

We are seeking an experienced and visionary Executive Chef to lead the culinary team at our upcoming luxury progressive vegetarian fine-dine restaurant in Bengaluru. The Executive Chef will be responsible for concept-driven menu design, kitchen leadership, operational efficiency, and maintaining world-class culinary and hygiene standards.

Key Responsibilities

Lead, mentor, and inspire the culinary brigade to deliver exceptional vegetarian dining experiences.

Design and develop innovative, progressive vegetarian menus that balance creativity, authenticity, and seasonality.

Oversee daily kitchen operations including food preparation, cooking, plating, and presentation.

Manage food cost, portion control, vendor negotiations, and inventory to achieve financial targets.

Establish and maintain the highest standards of food quality, hygiene, and safety in compliance with regulatory norms.

Conduct regular training and skill development sessions for the culinary team.

Collaborate with management and service teams to align food offerings with the restaurant's luxury fine-dine positioning.

Stay updated with global culinary trends and incorporate modern techniques into the menu.

Drive efficiency and consistency across all kitchen operations.

Qualifications & Skills

Proven experience as an Executive Chef or Senior Sous Chef in luxury fine-dine restaurants.

Strong expertise in progressive vegetarian cuisine with a passion for innovation.

Culinary degree/diploma from a recognized institution or equivalent professional experience.

Demonstrated ability to design creative menus and deliver consistent high-quality dining experiences.

Excellent leadership, team management, and interpersonal skills.

Strong financial acumen with experience in food cost control and vendor management.

Ability to perform under pressure in a fast-paced, high-standard environment.

Commitment to sustainability, seasonality, and modern dining experiences.

Compensation & Benefits

Competitive salary package (commensurate with experience).

Performance-based incentives.

Opportunity to shape and lead one of Bengaluru's most exciting vegetarian fine-dine concepts.

Professional growth in a dynamic and innovation-driven environment.

10+ Years Experience

Location: Café Fraby, Vyttila, Ernakulam

Executive chef manages all kitchen operations by designing menus, overseeing staff, controlling budgets, ensuring food quality and safety, and maintaining inventory. This leadership role requires strong culinary, managerial, and business skills, encompassing menu innovation, staff training, cost management, vendor relations, and collaboration with front-of-house staff to ensure a high-quality customer experience and the restaurant's profitability. Key Responsibilities

• Menu Creation and Innovation: Develop and design menus, create new dishes, and incorporate culinary trends to keep the offerings fresh and appealing.
• Staff Management: Recruit, train, and supervise kitchen staff, including sous chefs and line cooks, while conducting evaluations and fostering a positive work environment.
• Financial Management: Oversee budgets, control food costs, manage inventory, and minimize waste to maintain profitability.
• Quality Control: Ensure high standards of food quality, taste, presentation, and safety across all dishes.
• Operations Management: Manage daily kitchen operations, including inventory, food prep, and scheduling, ensuring compliance with health and safety regulations.
• Vendor Relations: Build and maintain strong relationships with suppliers to source high-quality ingredients at competitive prices.
• Collaboration: Work closely with restaurant management and front-of-house staff to ensure seamless communication and a positive guest experience.
• Compliance: Ensure strict adherence to food safety standards and maintain a clean, organized, and safe kitchen environment.

Required Skills and Qualifications

• Culinary Expertise: Extensive knowledge of diverse culinary cuisines, recipe development, and food preparation techniques.
• Leadership & Management: Proven ability to lead and manage a team, delegate tasks, and motivate staff.
• Business Acumen: Strong skills in budgeting, cost control, and financial management for kitchen profitability.
• Communication: Excellent verbal and written communication skills for interacting with staff and management.
• Organizational Skills: Ability to manage multiple tasks, inventory, and kitchen operations effectively.
• Creativity: Capacity for culinary innovation and menu development.
• Certifications: May require food hygiene and safety certifications.

Job Types: Full-time, Permanent

Pay: From ₹45,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Health insurance

Work Location: In person

Job Title: Executive Chef – Peruvian-Latin Inspired Restaurant

Location: Bengaluru, India

About Us:

We are a premium Peruvian-Latin American restaurant introducing India to bold flavors, fresh ingredients, and unique culinary experiences. Our goal is to offer a modern dining experience that blends authentic Peruvian inspiration with creativity, making it approachable and exciting for Indian diners.

We are looking for a skilled and passionate Executive Chef to lead our kitchen and help us deliver memorable dining experiences. You do not need to have prior Peruvian cuisine experience — chefs from Asian, Continental, or Japanese backgrounds can easily adapt and excel in this role.

Key Responsibilities

• Menu Execution & Innovation
• Lead the execution of a thoughtfully curated Peruvian-Latin inspired menu.
• Collaborate with the team to introduce seasonal updates and fresh ideas.
• Ensure dishes balance authenticity and creativity, while being suited to Indian palates.
• Kitchen Leadership & Team Management
• Supervise, train, and motivate the kitchen team to maintain high standards.
• Organize daily prep schedules and ensure smooth kitchen operations.
• Maintain a positive, disciplined, and professional kitchen culture.
• Quality & Consistency
• Guarantee that every dish meets our standards for flavor, presentation, and portioning.
• Regularly taste dishes and coach the team to ensure consistency.
• Cost & Inventory Control
• Manage food costs, track usage, and minimize wastage.
• Work with suppliers to source fresh, high-quality ingredients.
• Hygiene & Compliance
• Ensure that the kitchen follows all FSSAI hygiene and safety regulations.
• Maintain a clean, organized, and efficient work environment.
• Guest Engagement
• Be the face of the kitchen when needed — explain dishes to guests and collect feedback.
• Work closely with restaurant management to enhance the overall dining experience.

Requirements

• Proven experience as Executive Chef / Head Chef / Senior Sous Chef in premium restaurants, hotels, or luxury dining spaces.
• Strong culinary background — experience in Asian, Continental, Japanese, or similar cuisines is acceptable.
• Willingness to learn and adapt to Peruvian and Latin American flavors.
• Excellent leadership, communication, and organizational skills.
• Strong understanding of kitchen operations, costing, and team management.
• Passion for culinary creativity and guest satisfaction.

What We Offer

• Competitive salary package with performance-based incentives.
• Opportunity to work with one of India's first modern Peruvian-Latin restaurants.
• Creative freedom and training to explore a new cuisine.
• A collaborative and supportive work culture focused on excellence.

Job Types: Full-time, Permanent

Pay: ₹70, ₹110,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Provident Fund

Work Location: In person