Executive Chef

Lollo Rosso; Ahmedabad District; On-site; INR 1,500,000 - 3,500,000; Full time

Job summary

Lollo Rosso in India is seeking an Executive Chef to lead our culinary function across multiple outlets. This leadership role requires combining strong culinary fundamentals with multi-cuisine expertise, product development, and the ability to build scalable systems that deliver consistent quality.

You will own menu development, standardisation, kitchen SOPs, and trainee development, while coordinating with operations to optimise food costing and productivity.

Qualifications

• Minimum 10 years of professional culinary / food production experience.
• Experience as Outlet Chef, Head Chef or equivalent leadership role.
• Strong hands-on understanding of multi-cuisine food production.
• Ability to train, mentor and build culinary teams.

Responsibilities

• Lead new product and menu development across cuisines and formats.
• Develop, test and standardise new recipes while maintaining consistency in taste, presentation, yield and commercial viability.
• Identify emerging food trends and translate relevant trends into scalable products.
• Drive periodic menu innovation and product refreshes based on customer preferences and market trends.
• Establish standard recipes, preparation methods, portioning, plating and finishing standards.
• Conduct regular kitchen audits to ensure adherence to defined product and process standards.
• Develop and standardise kitchen SOPs, production processes and operational workflows.
• Establish efficient production and mise-en-place systems for outlets.
• Improve kitchen productivity and overall operational efficiency.

Skills

Leadership

Multi-cuisine

Menu development

Kitchen operations

Food safety

Training & mentoring

Food costing

Project management

Job description

We are looking for an experienced Executive Chef / Corporate Chef to lead our culinary function across multiple outlets.

This is a leadership role for a chef who combines strong culinary fundamentals, multi-cuisine expertise, product development, operational understanding and the ability to build systems that deliver consistency at scale.

KEY RESPONSIBILITIES

• Lead new product and menu development across cuisines and formats.
• Develop, test and standardise new recipes while maintaining consistency in taste, presentation, yield and commercial viability.
• Identify emerging food trends and translate relevant trends into practical, scalable products.
• Drive periodic menu innovation and product refreshes based on customer preferences and market trends.

Product Quality & Consistency

• Take overall ownership of product consistency across all units.
• Establish and monitor standard recipes, preparation methods, portioning, plating and finishing standards.
• Conduct regular kitchen audits to ensure adherence to defined product and process standards.
• Identify gaps in execution and implement corrective measures.
• Develop and standardise kitchen SOPs, production processes and operational workflows.
• Establish efficient production and mise-en-place systems for individual outlets.
• Improve kitchen productivity, utilisation of manpower and overall operational efficiency.
• Work closely with operations teams to ensure culinary systems are practical and consistently implemented.

Food Costing, Yield & Commercial Understanding

• Develop and maintain recipe costing and yield standards for products.
• Monitor food cost, portion control and wastage across units.
• Work with the management and operations teams to improve product profitability without compromising quality.
• Assist in evaluating ingredients, alternatives and vendor products from both culinary and commercial perspectives.

Team Building, Recruitment & Training

• Participate in recruitment and selection of culinary team members, particularly at CDP and above levels.
• Build and develop a strong culinary team across outlets.
• Conduct regular training on recipes, techniques, processes, hygiene, food quality and kitchen discipline.
• Develop training systems that allow culinary standards to be replicated consistently across locations.

New Outlet Planning & Set-Up

• Work closely with the management and project teams during new outlet development.
• Plan kitchen layouts, equipment requirements and operational flow.
• Prepare manpower requirements and kitchen organisation plans for new units.
• Assist in production planning, inventory planning and back-of-house infrastructure.
• Ensure kitchens are designed around practical workflow, productivity, food safety and scalability.
• Take responsibility for maintaining high standards of kitchen hygiene and food safety across all units.
• Ensure compliance with established hygiene, storage, handling and production protocols.
• Establish systems for monitoring and maintaining these standards consistently.

PRE-REQUISITES

• Minimum 10 years of professional culinary / food production experience.
• Minimum 3 years of experience as an Outlet Chef, Head Chef or equivalent leadership position.
• Strong hands-on understanding of multi-cuisine food production.
• In-depth technical knowledge of cooking techniques, ingredients, preparation methods and kitchen processes.
• Strong palate and ability to evaluate taste, balance, texture, consistency and presentation.
• Experience in recipe development, standardisation and product innovation.
• Strong understanding of kitchen operations, production planning, manpower deployment, inventory and food costing.
• Ability to train, mentor and build culinary teams.
• Willingness to travel across existing and new units as required.
• The candidate should be equally comfortable with culinary creativity and operational discipline.

THE IDEAL CANDIDATE

We are looking for someone who can think beyond an individual kitchen.

More importantly, we are looking for someone who is passionate about building something and growing along with the company.

This is not simply a role for someone looking for the next designation. We are looking for a culinary professional who wants to take ownership, contribute ideas, build teams, create systems and evolve with a growing food business.

As the company grows, we want the person in this role to grow with it, taking on greater responsibility and becoming an integral part of the company’s culinary journey.

The role requires a chef who enjoys being on the floor, tasting food, solving operational problems, developing people and continuously improving the product.

If you believe you can build great food and build the systems that allow great food to be replicated at scale, we’d like to hear from you.