Executive Chef

United Foodbrands Limited; Bathinda; Presencial; INR 1.500.000 - 2.500.000; Jornada completa

Descripción de la vacante

United Foodbrands Limited is seeking an Executive Chef for its Bathinda site. You will oversee all kitchen operations, design menus, and ensure quality, hygiene, and safety standards across multiple brands.

You will lead, train, and mentor diverse kitchen teams, manage inventories and costs, and collaborate with management on guest satisfaction and promotions. Flexibility to work shifts is required.

Formación

• Proven experience as an Executive Chef or Senior Sous Chef in high-volume, branded restaurant environments.
• Strong skills in menu planning, recipe development, and cost control.
• Demonstrated ability to lead, train, and motivate kitchen teams with effective communication.
• Solid understanding of food safety, HACCP, and hygiene standards.
• Ability to manage inventory, vendor relationships, and kitchen equipment maintenance.
• Diploma or degree in Culinary Arts or hotel management, or equivalent training.
• Flexibility to work shifts, weekends, and holidays as required.
• Passion for innovation and delivering high-quality guest experiences.

Responsabilidades

• Oversee all kitchen operations and culinary standards across brands.
• Plan and design menus aligned with brand guidelines and promotions.
• Supervise food preparation and presentation to ensure quality and consistency.
• Monitor inventory, food costs, and vendor relationships.
• Lead, train, and mentor kitchen staff to meet performance goals.
• Collaborate with management to enhance guest satisfaction and efficiency.

Conocimientos

Menu planning

Cost control

Team leadership

Food safety HACCP

Communication

Staff mentoring

Shifts flexibility

Educación

Diploma or degree in Culinary Arts

Descripción del empleo

Company Description

United Foodbrands Limited is a growing hospitality company that brings together some of India's most loved dining experiences under one family of brands. Starting in 2006 with Barbeque Nation and its live grill-at-the-table concept, the portfolio now includes Toscano's Italian cuisine, SALT's modern Indian offerings, and several delivery-only brands such as UBQ Meals, Thalis & Bowls, Dum Safar Biryani, and Omm Nom Nomm Luxury French Ice Cream. With 250+ restaurants across 90+ cities in 7 countries, the group focuses on delivering consistent, high-quality food and service. Team members join a culture centered on creating memorable moments for guests through distinctive flavors and thoughtful hospitality.

Role Description

The Executive Chef is a full-time, on-site role based in Bathinda, responsible for overseeing all kitchen operations and culinary standards. This role involves planning and designing menus in line with brand guidelines, supervising food preparation and presentation, and ensuring adherence to quality, hygiene, and safety regulations. The Executive Chef leads, trains, and mentors kitchen staff, manages inventory and food costs, and collaborates with management to support guest satisfaction and operational efficiency. The role includes monitoring kitchen performance, implementing standard recipes and procedures, and contributing to new dishes and promotions that reflect the United Foodbrands culinary vision.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef in a high-volume, multi-cuisine or branded restaurant environment.
• Strong skills in menu planning, recipe development, food production management, and cost control.
• Demonstrated ability to lead, train, and motivate diverse kitchen teams, with effective communication and interpersonal skills.
• Solid understanding of food safety, HACCP, and hygiene standards, with a track record of maintaining compliant kitchen operations.
• Capability to manage inventory, vendor relationships, and kitchen equipment maintenance in a fast-paced setting.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field, or equivalent professional training.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
• Passion for innovation, attention to detail, and commitment to delivering consistent, high-quality guest experiences.