Executive Chef

Nekta Food Solutions; Chennai; On-site; INR 1,800,000 - 3,200,000; Full time

Job summary

Nekta Food Solutions is seeking an experienced Executive Chef to lead culinary operations at our Bangalore and Chennai sites. You will drive culinary excellence, ensure food quality and safety, and develop innovative menus aligned with client expectations and company standards.

You will manage large-scale kitchen teams, control costs, oversee procurement, and ensure compliance with HACCP and regulatory guidelines while delivering exceptional dining experiences for clients and guests.

Qualifications

• Degree or Diploma in Culinary Arts, Hotel Management, or related field.
• 10–15 years of culinary experience with at least 5 years in a leadership role.
• Proven experience managing large-scale corporate dining, hospitality, catering, or institutional food service operations.
• Strong knowledge of Indian, regional, international, and contemporary culinary trends.
• Expertise in menu engineering, food cost control, budgeting, and kitchen administration.
• Excellent leadership, communication, and stakeholder management skills.
• Thorough understanding of HACCP, food safety, quality systems, and regulatory compliance.

Responsibilities

• Lead and manage all kitchen and food production operations at the Bangalore and Chennai facility.
• Develop, plan, and execute innovative and nutritionally balanced menus aligned with client expectations and company standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Maintain compliance with food safety regulations, hygiene standards, HACCP requirements, and local statutory guidelines.
• Manage food costs, inventory levels, procurement processes, and waste reduction initiatives.
• Recruit, train, mentor, and develop culinary teams to achieve operational excellence.
• Collaborate closely with operations teams and client stakeholders to deliver superior dining experiences.
• Conduct regular audits of kitchen operations, food production processes, and equipment maintenance.
• Drive continuous improvement initiatives to enhance productivity, efficiency, and customer satisfaction.
• Manage VIP dining requirements, special events, and customized catering solutions.
• Ensure effective supplier management and sourcing of quality ingredients.
• Cross-Functional Coordination

Skills

Leadership

Team management

Budgeting

Food safety

Menu development

Stakeholder management

Education

Culinary Arts Degree

Hotel Management Diploma

Job description

Reporting Matrix: Reporting to Culinary Lead

Function: Food Production

Location: Bangalore and Chennai

Nekta is seeking an experienced and dynamic Executive Chef to lead and oversee culinary operations at our Bangalore and Chennai site. The role is responsible for driving culinary excellence, maintaining the highest standards of food quality and safety, introducing innovative menu concepts, and ensuring exceptional client and guest satisfaction through efficient kitchen management and team leadership.

Job Description:

• Lead and manage all kitchen and food production operations at the Bangalore and Chennai facility.
• Develop, plan, and execute innovative and nutritionally balanced menus aligned with client expectations and company standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Maintain compliance with food safety regulations, hygiene standards, HACCP requirements, and local statutory guidelines.
• Manage food costs, inventory levels, procurement processes, and waste reduction initiatives.
• Recruit, train, mentor, and develop culinary teams to achieve operational excellence.
• Collaborate closely with operations teams and client stakeholders to deliver superior dining experiences.
• Conduct regular audits of kitchen operations, food production processes, and equipment maintenance.
• Drive continuous improvement initiatives to enhance productivity, efficiency, and customer satisfaction.
• Manage VIP dining requirements, special events, and customized catering solutions.
• Ensure effective supplier management and sourcing of quality ingredients.
• Cross-Functional Coordination

Qualifications and Experience

• Degree or Diploma in Culinary Arts, Hotel Management, or a related field.
• Minimum 10-15 years of culinary experience, including at least 5 years in a leadership role such as Executive Chef or Head Chef.
• Proven experience managing large-scale corporate dining, hospitality, catering, or institutional food service operations.
• Strong knowledge of Indian, regional, international, and contemporary culinary trends.
• Expertise in menu engineering, food cost control, budgeting, and kitchen administration.
• Excellent leadership, communication, and stakeholder management skills.
• Thorough understanding of HACCP, food safety, quality systems, and regulatory compliance.
• Culinary Excellence
• Cost Control & Budget Management
• Operational Excellence
• Client Relationship Management
• Food Safety & Compliance
• Strategic Planning & Decision Making