Executive Chef

JobTrade; Hyderabad; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

SuperYum – Satyam Hospitality and Leisure LLP in Hyderabad is seeking an experienced Executive Chef to lead Central Kitchen operations. You will plan daily production, standardize recipes, manage 40–45 SKUs, and ensure quality, taste, hygiene and cost control in a fast-paced, high-volume environment.

You will train and supervise the Central Kitchen team, optimize yield, monitor inventory and collaborate with the Operations team for timely dispatch to multiple outlets, while driving continuous

Qualifications

• 5+ years in Central Kitchen, Commissary, or multi-outlet operations.
• Strong leadership and team-management skills.
• Knowledge of recipe standardization, food costing, yield, portion control and wastage management.

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.
• 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

Central Kitchen operations

Large-batch production

Food safety & hygiene

Leadership & team management

Recipe standardization & cost control

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 Role

Executive Chef – Central Kitchen

Job Description

Key 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.

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]