Executive Chef

ChefPin; Chennai District; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

ChefPin in Chennai is seeking an executive chef to lead the entire kitchen and drive strategic operations, from menu development to budget oversight.

The role focuses on big‑picture leadership, hiring and training staff, supervising the kitchen crew, ensuring food safety and quality, and managing supplier relationships.

You will coordinate with procurement, control costs, design seasonal dishes, and maintain high standards before service.

Responsibilities

• An executive chef leads the entire kitchen.
• They focus on big-picture management, such as creating menus, managing budgets, and hiring staff, rather than doing the daily cooking.
• Kitchen Recruit, interview, and train line cooks and sous chefs.
• Team Supervision: Guide the kitchen crew to work fast and safely.
• Scheduling: Set work hours and manage kitchen staff performance.
• Menu and Food Quality Menu Design: Create new recipes and seasonal dishes.
• Quality Control: Taste food and check plates before they go out to guests.
• Food Safety: Make sure the kitchen follows all health and cleaning rules.
• Business and Finances.
• Cost Control: Track food costs and set prices for menu items.
• Ordering Supplies: Buy food, ingredients, and kitchen tools from vendors.
• Budgeting: Plan the money spent on labor and kitchen g

Job description

Job Description

• An executive chef leads the entire kitchen.
• They focus on big-picture management, such as creating menus, managing budgets, and hiring staff, rather than doing the daily cooking.
• Kitchen Recruit, interview, and train line cooks and sous chefs.
• Team Supervision: Guide the kitchen crew to work fast and safely.
• Scheduling: Set work hours and manage kitchen staff performance.
• Menu and Food Quality Menu Design: Create new recipes and seasonal dishes.
• Quality Control: Taste food and check plates before they go out to guests.
• Food Safety: Make sure the kitchen follows all health and cleaning rules.
• Business and Finances.
• Cost Control: Track food costs and set prices for menu items.
• Ordering Supplies: Buy food, ingredients, and kitchen tools from vendors.
• Budgeting: Plan the money spent on labor and kitchen g