Executive Chef

United Foodbrands; Chhatrapati Sambhajinagar District, Mumbai; On-site; INR 1,400,000 - 2,400,000; Full time

Benefits offered by this job

Service charge

Food

Job summary

United Foodbrands is seeking an experienced kitchen leader to oversee daily operations in a fast-paced hospitality environment in India.

The role requires senior-level expertise in food costing, inventory management, hygiene, and staff supervision. The candidate should bring strong leadership and a track record of maintaining quality and safety across buffet or casual dining settings.

Qualifications

• 35+ years of experience in kitchen operations within hospitality.
• CDP or Senior DCDP with strong kitchen-handling experience preferred.
• Strong knowledge of food cost, portion control and waste management.
• Experience in inventory management, stock ordering and kitchen operations.
• Knowledge of food hygiene, safety and sanitation standards.
• Ability to train kitchen staff effectively.
• Experience in buffet restaurants, casual dining or chain operations is a plus.
• Strong leadership, coordination and time-management skills.

Responsibilities

• Manage overall kitchen operations and ensure smooth day-to-day functioning.
• Maintain food quality, taste, presentation, and consistency as per company standards.
• Handle food costing, portion control, and cost management.
• Manage inventory, stock ordering, and kitchen material requirements.
• Monitor food wastage and implement effective cost-control measures.
• Ensure proper food storage, hygiene, sanitation, and safety standards.
• Lead, train, and supervise kitchen staff to maintain operational efficiency.
• Coordinate with restaurant management for daily operations.
• Monitor stock levels and ensure timely ordering of ingredients.
• Ensure compliance with SOPs and food safety guidelines.
• Maintain kitchen equipment and proper utilization of resources.
• Support menu execution and maintain consistency across all sections.

Skills

Kitchen management

Costing

Inventory management

Hygiene & safety

Leadership

Training staff

Buffet/casual dining

Fast-paced environment

Job description

Roles & Responsibilities

• Manage overall kitchen operations and ensure smooth day-to-day functioning.
• Maintain food quality, taste, presentation, and consistency as per company standards.
• Handle food costing, portion control, and cost management.
• Manage inventory, stock ordering, and kitchen material requirements.
• Monitor food wastage and implement effective cost-control measures.
• Ensure proper food storage, hygiene, sanitation, and food safety standards.
• Lead, train, and supervise kitchen staff to maintain operational efficiency.
• Coordinate with the restaurant management team for daily operations.
• Monitor stock levels and ensure timely ordering of kitchen ingredients.
• Ensure compliance with company SOPs and food safety guidelines.
• Maintain kitchen equipment and ensure proper utilization of resources.
• Support menu execution and maintain consistency across all food sections.

Preferred Candidate Profile

• Minimum 35 years of experience in kitchen operations within the hospitality industry.
• Candidates currently working as CDP (Chef de Partie) or Senior DCDP (Senior Demi Chef de Partie) with strong kitchen-handling experience will be preferred.
• Good knowledge of food costing, portion control, and wastage management.
• Experience in inventory management, stock ordering, and kitchen operations.
• Strong knowledge of food hygiene, safety, and sanitation standards.
• Ability to handle and train kitchen staff effectively.
• Experience in buffet restaurants, casual dining, or organised restaurant chains will be an advantage.
• Strong leadership, coordination, and time-management skills.
• Ability to work in a fast-paced restaurant environment.

Benefits: Salary + Service Charge + Food