3,019 Executive Chefs jobs in India

A multi-cuisine head chef is a senior culinary professional who manages and oversees all aspects of kitchen operations, with a focus on preparing a diverse range of dishes from different global cuisines. They blend culinary artistry with strong managerial skills to lead their team and ensure the highest standards of food quality and service.

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Full Restaurant Staff Required

Key Responsibilities

• Menu Development & Innovation: Design and create multi-cuisine menus, new recipes, and dishes. Stay current on culinary trends and techniques to offer a unique and appealing dining experience.
• Kitchen Leadership & Management: Supervise and train kitchen staff, including sous chefs, cooks, and other kitchen personnel. Manage daily kitchen operations, allocate tasks, and ensure a collaborative and efficient work environment.
• Quality Control: Guarantee that all dishes meet strict standards for taste, presentation, portion size, and temperature. Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Inventory & Cost Control: Manage food inventory, place orders with suppliers, and negotiate for high-quality ingredients. Monitor food costs and labor expenses to optimize efficiency and profitability.
• Operational Oversight: Oversee the maintenance and cleanliness of kitchen equipment and work areas. Collaborate with restaurant management to align kitchen operations with overall business goals.

Essential Skills & Qualifications

• Extensive Culinary Expertise: Proven experience as a head chef or in a similar leadership role, with a deep understanding of multiple cuisines and cooking techniques.
• Leadership & Communication: Strong ability to lead, motivate, and mentor a team under pressure. Excellent communication skills to coordinate with staff and management.
• Creativity & Adaptability: A creative mindset for menu design and dish presentation, and the ability to adapt to a fast-paced environment and handle unforeseen challenges.
• Business Acumen: Knowledge of kitchen budgeting, inventory management, and cost control to ensure financial profitability.

Job Type: Full-time

Pay: ₹40, ₹100,000.00 per month

Work Location: In person

Efficient in food packing, kitchen operations, and inventory management with focus on hygiene, safety, and quality. Skilled in stock control and minimizing wastage while ensuring smooth workflow and customer satisfaction.

Food allowance

Annual bonus

Responsibilities:

* Manage inventory & ordering

* Ensure food safety & quality control

* Oversee kitchen operations

* Collaborate with chefs & staff

* Maintain profitability

Annual bonus

Food allowance

Company Description
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Role Description

This is a full-time, on-site role for a Kitchen Manager, located in Goa, India. The Kitchen Manager will oversee daily operations of the kitchen, ensure food quality and safety, manage culinary staff, and coordinate meal preparation. Responsibilities include managing inventory, ordering supplies, and maintaining a clean and organized kitchen environment. The Kitchen Manager will also be responsible for developing menus, controlling costs, and ensuring a high standard of food presentation.

Qualifications

• Skills in Food Preparation, Cooking, and Culinary Management
• Expertise in Food & Beverage and Food Quality management
• Strong leadership and team management abilities
• Excellent organizational and multitasking skills
• Good communication and interpersonal skills
• Experience in menu development and cost control
• Ability to work in a fast-paced environment

Job Summary:

The Kitchen Manager is responsible for overseeing all kitchen operations, ensuring food quality, safety, and efficiency. This role involves managing kitchen staff, controlling inventory, maintaining hygiene standards, and ensuring timely preparation and delivery of food. The Kitchen Manager will work closely with other departments to provide excellent customer service and optimize kitchen performance.

Key Responsibilities:

• Supervise Kitchen Operations: Oversee daily kitchen activities to ensure smooth and efficient operations.
• Manage Staff: Recruit, train, schedule, and evaluate kitchen staff performance. Foster a collaborative and motivated work environment.
• Quality Control: Ensure all food preparation and presentation meet quality and safety standards.
• Inventory Management: Monitor stock levels, order supplies, and minimize waste.
• Health & Safety Compliance: Enforce food safety regulations, sanitation standards, and hygiene protocols.
• Cost Control: Manage kitchen budget, control food costs, and reduce operational expenses.
• Menu Coordination: Collaborate with chefs and management to plan and update menus based on customer preferences and seasonal availability.
• Customer Service: Address and resolve any customer concerns related to food quality or kitchen service.
• Equipment Maintenance: Ensure kitchen equipment is properly maintained and report any malfunctions.
• Reporting: Prepare daily, weekly, and monthly reports on kitchen performance, inventory, and staff productivity.

Qualifications:

• Proven experience as a Kitchen Manager, Chef, or relevant role in a fast-paced kitchen environment.
• Strong leadership and organizational skills.
• Knowledge of food safety standards and HACCP regulations.
• Ability to manage multiple tasks and work under pressure.
• Location - SK (Bangalore, Hyderabad, Chennai, Mumbai, Pune).

The Kitchen Manager will be responsible for the overall management and smooth functioning of the kitchen, ensuring that food preparation, hygiene, and service are conducted in a timely, efficient, and devotional manner. The role involves supervising kitchen staff, managing inventory, and maintaining the sanctity and cleanliness of the kitchen in accordance with temple standards.

Key Responsibilities:1. Daily Kitchen Operations:

• Supervise and coordinate all kitchen activities including Food preparation, cooking schedules, and distribution.
• Ensure timely preparation and serving of Food for all temple programs, residents, guests, and festivals.
• Maintain the sanctity of the kitchen as per Vaishnava standards of cleanliness and devotional conduct.

3. Quality, Hygiene & Safety:

• Monitor hygiene and cleanliness of kitchen premises, utensils, and storage areas.
• Ensure all food items are prepared with quality ingredients in a sattvic (non-onion, non-garlic) manner.
• Comply with health and safety standards, maintaining a clean and organized environment.

4. Inventory & Cost Control:

• Manage stock of raw materials, groceries, gas, and utensils.
• Coordinate with the storekeeper for timely procurement and stock updates.
• Maintain records of daily consumption and ensure minimum wastage.

5. Coordination & Reporting:

• Coordinate with temple management for special events, festivals, and guest prasadam requirements.
• Submit regular kitchen reports (inventory, budget, staff attendance, etc.) to the concerned department.
• Ensure transparent communication and smooth workflow among team members.

Key Attributes:

• Punctual, disciplined, and service-minded.
• Devotional conduct and team-oriented mindset.
• Ability to maintain calmness, humility, and focus under pressure.

Job Type: Full-time

Pay: ₹15, ₹20,000.00 per month

Benefits:

• Food provided

Work Location: In person

We are looking for a dedicated Kitchen Supervisor to join our team.

Job Type: Full-time

Pay: ₹20, ₹25,000.00 per month

Work Location: In person

Barefoot Hide A Way Grill

Panama City Beach, FL

Full Time

or

The Kitchen Manager is responsible for the day-to-day operations of the hotel's kitchen. They are responsible for overseeing food preparation, menu development, inventory management, and staff training. The Kitchen Manager must be able to work effectively under pressure and manage multiple tasks simultaneously. They must also have a strong understanding of food safety and sanitation procedures.

Pay: $50,000 per year
Benefits

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Responsibilities

• Oversee all aspects of the hotel's kitchen operations, including food preparation, menu development, inventory management, and staff training
• Ensure that all food is prepared and served in accordance with food safety and sanitation procedures
• Maintain a clean and organized kitchen environment
• Order and maintain inventory of food and supplies
• Hire, train, and supervise kitchen staff
• Develop and implement new menu items
• Work closely with the Food and Beverage Director to ensure that the kitchen is meeting the needs of the hotel's guests

Qualifications

• High school diploma or equivalent
• 3+ years of experience in a kitchen management role
• Strong understanding of food safety and sanitation procedures
• Excellent communication and interpersonal skills
• Ability to work effectively under pressure and manage multiple tasks simultaneously
• Ability to motivate and lead a team

By The Sea Resorts is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
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Barefoot Hide A Way Grill

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Key Responsibilities

• Supervise and coordinate all kitchen activities, including food preparation, cooking, plating, and cleaning
• Ensure all menu items are prepared with consistency, proper presentation, taste, and in line with recipe/portion standards
• Uphold food safety, sanitation, and hygiene standards (local health codes, HACCP, etc.)
• Manage kitchen staff: hiring, training, scheduling, performance evaluation, discipline, and motivation
• Monitor and maintain inventory levels; order supplies (food, equipment, utensils) to avoid shortages while minimizing waste
• Control food, labor, and operational costs to meet budget targets
• Work with head chef / executive chef / restaurant manager on menu planning, specials, and new dish development
• Maintain equipment functionality; arrange maintenance and repair as needed
• Enforce proper workflow, cleanliness, organization, and safety in all kitchen areas
• Ensure compliance with regulations (health department, OSHA or local equivalents) and internal policies

Job Type: Permanent

Pay: ₹15, ₹20,000.00 per month

Work Location: In person