Executive Chef

JobTrade; Hyderabad; On-site; INR 900,000 - 1,300,000; Full time

Job summary

SuperYum – Satyam Hospitality and Leisure LLP in Hyderabad seeks an Executive Chef for the Central Kitchen. You will plan and supervise daily production, manage large-batch cooking, standardize recipes, and ensure quality, hygiene, and safety across 40–45 SKUs.

Lead a multi-outlet production team, optimize raw material usage, and drive cost controls while supporting new product development and menu expansion. This role demands strong leadership in a high-volume environment.

Qualifications

• 5+ years in Central Kitchen, Commissary, or multi-outlet restaurant operations.
• Strong knowledge of recipe standardization, food costing, yield, portion control, and wastage management.
• Strong leadership and team-management skills.
• Good understanding of food safety, hygiene, and kitchen operations.
• Ability to manage production in a fast-paced, high-volume, multi-outlet environment.

Responsibilities

• Plan and supervise daily food production based on stock levels, outlet demand, and production schedules.
• Manage large-batch food production while maintaining consistent taste, quality, portion size, and yield.
• Manage production of approximately 40–45 SKUs, with around 10 SKUs produced daily.
• Develop, standardize, and maintain recipes, production processes, and kitchen SOPs.
• Ensure all food products meet required standards for taste, appearance, hygiene, and food safety.
• Monitor raw material usage, inventory, food costs, production yield, and wastage.
• Coordinate with the Operations team for timely production and dispatch to multiple outlets.
• Train, manage, and supervise the Central Kitchen production team.
• Plan manpower and allocate staff according to daily production requirements.
• Monitor kitchen equipment, cleanliness, maintenance, and overall production efficiency.
• Conduct product trials and support new product development and menu expansion.
• Identify and implement improvements in recipes, processes, productivity, and cost control.
• Monitor outlet feedback and take corrective actions to maintain product consistency.
• Ensure smooth production operations in a fast-paced, high-volume environment.

Skills

Leadership

Food Safety

Cost Control

Yield Management

Team Management

High-volume Production

Job description

Job Description:

Job Role

Executive Chef – Central Kitchen

Job Description

• Plan and supervise daily food production based on stock levels, outlet demand, and production schedules.
• Manage large-batch food production while maintaining consistent taste, quality, portion size, and yield.
• Manage production of approximately 40–45 SKUs, with around 10 SKUs produced daily.
• Develop, standardize, and maintain recipes, production processes, and kitchen SOPs.
• Ensure all food products meet required standards for taste, appearance, hygiene, and food safety.
• Monitor raw material usage, inventory, food costs, production yield, and wastage.
• Coordinate with the Operations team for timely production and dispatch to multiple outlets.
• Train, manage, and supervise the Central Kitchen production team.
• Plan manpower and allocate staff according to daily production requirements.
• Monitor kitchen equipment, cleanliness, maintenance, and overall production efficiency.
• Conduct product trials and support new product development and menu expansion.
• Identify and implement improvements in recipes, processes, productivity, and cost control.
• Monitor outlet feedback and take corrective actions to maintain product consistency.
• Ensure smooth production operations in a fast-paced, high-volume environment.

Job Requirements

• Experience: 5+ years in Central Kitchen, Commissary, or multi-outlet restaurant operations.
• Strong experience in commercial and large-batch food production.
• Good knowledge of recipe standardization, food costing, yield, portion control, and wastage management.
• Strong leadership and team-management skills.
• Good understanding of food safety, hygiene, and kitchen operations.
• Ability to manage production in a fast-paced, high-volume, multi-outlet environment.

Key Performance Areas

• Production
• Quality & Consistency
• Food Cost
• Yield & Wastage
• Inventory
• Food Safety
• Team Productivity
• On-Time Dispatch

Job Details

• Company: SuperYum – Satyam Hospitality and Leisure LLP
• Work Location: Hyderabad
• Employment Type: Full Time
• Department: Food Production / Central Kitchen
• Role / Category: Executive Chef
• Email: [e-mail]
• WhatsApp: [phone]